Bison Meatballs And Spaghetti Recipes

BISON MEATBALLS AND SPAGHETTI

Steps:

• 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.

MIGHTY MAC AND BISON MEATBALLS

Steps:

• Preheat oven to 425 degrees F and line a cookie sheet with parchment paper.
• Mix bison, turkey and eggs in a bowl and stir by hand until well combined. Mix kale, onion and garlic in another bowl until well combined, then stir by hand into the bison, turkey and egg mixture. Mix yeast, oat flour, oregano, fennel seeds, red pepper flakes and salt in a bowl, then add into the wet mixture, stirring by hand until evenly incorporated.
• Roll into 1.5-ounce balls and space evenly on lined cookie sheet. Bake until internal temperature reaches 165 degrees F, 15 to 17 minutes. Serve with Chimichurri Sauce and Mighty Mac.
• Combine parsley, cilantro, lemon juice, oil, oregano, pepper flakes, salt and garlic in a food processor and pulse until the cilantro and parsley are finely chopped, 3 to 4 minutes. Allow to sit for 30 minutes prior to serving to allow the flavors to meld. Use immediately or store in the refrigerator for up to 10 days.
• Start roux in a large saucepan by combining squash, broth and milk and cook until squash is softened and beginning to fall apart, 10 to 15 minutes. Pour the mixture into a blender and blend until smooth. In a large pot, bring 6 quarts water and the olive oil to a boil. Meanwhile, return the roux mixture to the saucepan on low heat and add butter, stirring until the butter is melted, 5 to 7 minutes, then remove from heat. With the water at a boil, pour chickpea noodles in and cook, stirring frequently, for 11 minutes. Meanwhile, add the cheese to the roux, off heat, stirring frequently until cheese is fully melted and incorporated, about 5 minutes. Add the salt and nutmeg to the roux and stir well. Once the noodles have been cooked, strain well and return to the large pot, then pour in the cheesy roux and combine well.
• Disclaimer: When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

BISON MEATBALLS WITH TOMATOES AND HERBS

Steps:

• Prepare meatballs: Lightly beat egg in a medium mixing bowl. Stir in panko, garlic, fresh parsley, smoked paprika, kosher salt, and ground black pepper until combined. Add bison and mix with your hands until ingredients are evenly distributed.
• Form 24 meatballs, about 1 1/2 tablespoons each.
• Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. When the oil is hot, brown 12 meatballs on all sides, about 5 minutes total. Remove to a plate and repeat with the remaining meatballs.
• Prepare tomatoes: Wipe out the skillet with a paper towel. Add 1 tablespoon fresh olive oil and heat over medium heat. Add chopped onion; cook and stir until onion starts to become translucent, about 3 minutes. Add garlic and stir until fragrant, about 1 minute. Add tomatoes with juice, oregano, fennel seeds, and bay leaves. Add salt and pepper. Reduce heat and simmer for about 5 minutes.
• Return the browned meatballs to the skillet. Cover and simmer until meatballs are no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).