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My BigMouth Blog | A Blog by Jason Glover

Spaghetti & Bison Meatballs

Spaghetti & Bison Meatballs - Dads That Cook

By Jason Glover

RatingDifficultyBeginner

Step up your spaghetti and meatball game with these crazy delicious bison meatballs! Done with homemade marinara sauce and loads of veggies!

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Yields4 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins

Meatballs
 1 lb ground bison
 salt and pepper, to taste
 1 tsp garlic powder
 1 tsp onion powder
 1 tsp Italian seasoning
 crushed red pepper, to taste
 1 tbsp olive oil
 1 cup sliced mushrooms
 1 cup cubed eggplant
 1 cup sliced zucchini
Roasted Marinara
 4 lbs ripe tomatoes, quartered
 1 small yellow onion, quartered
 4 cloves garlic, peeled
 salt, to taste

Make the Meatballs
1

Combine the ground bison and seasonings in a large bowl and mix until well combined.

2

Scoop the mixture by the heaping tablespoonful and shape into balls. Place on a baking sheet lined with parchment paper and refrigerate while you start the marinara.

Make the Marinara
3

Preheat oven to 325°F.

4

Place the quartered tomatoes, onion, and garlic onto a large baking sheet and toss with the olive oil and salt.

5

Roast for 35 minutes.

6

Remove from the oven and transfer everything to a large bowl.

7

Use an immersion blender to blend until mostly smooth. (Alternatively, you can transfer everything to a blender and blend until mostly smooth.)

Cook the Meatballs and Veggies
8

While the tomatoes roast, heat the olive oil in a large pan over medium high heat.

9

Add the meatballs and cook, turning often, until browned on all sides.

10

Remove the meatballs and set aside. Add the mushrooms, eggplant, and zucchini and sauté until softened and lightly browned.

Assemble
11

Return the meatballs to the pan and stir in the marinara. Simmer for about 5 minutes, until everything is bubbly and heated through.

12

Serve over spaghetti noodles and enjoy!

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Ingredients

Meatballs
 1 lb ground bison
 salt and pepper, to taste
 1 tsp garlic powder
 1 tsp onion powder
 1 tsp Italian seasoning
 crushed red pepper, to taste
 1 tbsp olive oil
 1 cup sliced mushrooms
 1 cup cubed eggplant
 1 cup sliced zucchini
Roasted Marinara
 4 lbs ripe tomatoes, quartered
 1 small yellow onion, quartered
 4 cloves garlic, peeled
 salt, to taste

Directions

Make the Meatballs
1

Combine the ground bison and seasonings in a large bowl and mix until well combined.

2

Scoop the mixture by the heaping tablespoonful and shape into balls. Place on a baking sheet lined with parchment paper and refrigerate while you start the marinara.

Make the Marinara
3

Preheat oven to 325°F.

4

Place the quartered tomatoes, onion, and garlic onto a large baking sheet and toss with the olive oil and salt.

5

Roast for 35 minutes.

6

Remove from the oven and transfer everything to a large bowl.

7

Use an immersion blender to blend until mostly smooth. (Alternatively, you can transfer everything to a blender and blend until mostly smooth.)

Cook the Meatballs and Veggies
8

While the tomatoes roast, heat the olive oil in a large pan over medium high heat.

9

Add the meatballs and cook, turning often, until browned on all sides.

10

Remove the meatballs and set aside. Add the mushrooms, eggplant, and zucchini and sauté until softened and lightly browned.

Assemble
11

Return the meatballs to the pan and stir in the marinara. Simmer for about 5 minutes, until everything is bubbly and heated through.

12

Serve over spaghetti noodles and enjoy!

Spaghetti & Bison Meatballs

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