Spaghetti & Bison Meatballs

Spaghetti & Bison Meatballs

YIELDS: 4 Servings PREP TIME: 20 mins COOK TIME: 35 mins TOTAL TIME: 55 mins

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
1 package spaghetti noodles, cooked according to the package instructions (I used rice noodles)
Roasted Marinara
4 lbs ripe tomatoes, quartered
1 small yellow onion, quartered
4 cloves garlic, peeled
1 tbsp extra virgin olive oil
Salt, to taste
Tools 
Large bowl 
Baking sheets
Immersion blender 
Large skillet  

  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.
  3. To make the marinara, 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.)
  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.
  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!