Bison Spaghetti and Meatballs with Freshly Grated Reggiano


This is a healthy and easy alternative to traditional spaghetti and meatballs!

Prep Time: 25 min

Cook Time: 1 hr

Serves: 4

Ingredients for Bison Meatballs:

  • 1lb of ground bison
  • 3/4 cup panko bread crumbs
  • 1 shallot, minced
  • 1/4 onion, minced
  • Salt, pepper, garlic powder (about 1/2 tsp each)

Sauce Ingredients:

  • 1 box of whole wheat pasta
  • 1 squash, sliced and quartered
  • 1 zucchini, sliced and quartered
  • 4 mushrooms, sliced
  • 1 lrg 1 lb can of Cento Tomato Puree
  • 4 small vine ripened tomatoes, chopped
  • 1/4 C black olives, chopped
  • 1 tsp Sea salt
  • 1 tsp Freshly ground pepper
  • 1 TBS dried basil
  • 1 TBS dried oregano
  • 2 cloves of garlic, minced
  • Pinch of red pepper, to your liking
  • Pinch of white sugar, small
  • 1/2 cup Freshly grated quality parmesan

Sauce Instructions:

  1. Empty large can of Cento Puree to large stock pot
  2. Chop up produce and place into sauce
  3. Turn on burner to low
  4. Add spice
  5. Simmer while making meatballs, about 20 min
  6. This is a good time to get your pasta water boiling

Meatball Instructions:

  1. In a medium bowl, combine bison and produce and spices.  Mix well
  2. Roll into 12-16 meatballs depending on how big you want them.
  3. Brown in a large skillet on med high, turning until all sides are brown (will not be done all the way through)
  4. Transfer balls to the simmering sauce and let cook through for about 20-30 min

Cook pasta as recommended and top with sauce, meatballs, and parmesan cheese.  Serve with a side salad if desired.

Bison on FoodistaBison


About zestybeandog

I live in Austin with my wonderful husband, dog Ginger, and cat Skiddy. We are a pretty laid back group (except for Ginger). When I'm not teaching yoga, personal training, or dog walking... I'm in the kitchen. I'm always experimenting with new ingredients and thinking of ways to prepare fresh foods in a unique way. I hope to update the blog 4-5 times a week. I've had several friends, family, and clients inquire about my recipes so here it goes. What to expect: Healthy recipes that are good for you, some classics (that have been spruced up), some not so healthy recipes (still made with quality ingredients that can be enjoyed in moderation), and beer and wine parings/reviews! I hope you enjoy, cheers!

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