Tender bison meatballs with tomato and mushroom sauce over whole grain spaghetti. The sauce is chunkier than regular tomato sauce and is great even without the meatballs. I love serving this with Pillsbury® garlic bread sticks.


Recipe Summary test

30 mins
30 mins
1 hr
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine green onions, parsley, oregano, and basil in a bowl; mix well.

  • Place bison in a bowl. Add 1/2 cup of the green onion mixture. Add egg, bread, 1 teaspoon salt, and Worcestershire sauce. Mix until evenly combined.

  • Shape mixture into eight 1 1/2-inch-wide meatballs. Place in a skillet over medium-high heat. Add red wine; cover and cook for 8 minutes. Flip and continue cooking, covered, for 8 minutes longer. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Set aside and keep warm.

  • Melt butter in a large saucepan over medium-high heat. Add remaining green onion mixture, onion, mushrooms, and 1 teaspoon salt. Saute until onions are translucent, about 10 minutes. Add spaghetti sauce and stewed tomatoes. Bring to a boil.

  • Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes. Drain.

  • Season sauce with salt and pepper and serve over spaghetti. Top with meatballs and garnish with Parmesan cheese.

Nutrition Facts

526 calories; protein 35.4g; carbohydrates 72.7g; fat 9.4g; cholesterol 95.6mg; sodium 1601.2mg. Full Nutrition