This easy and delicious ground buffalo meatball and spaghetti recipe is served in an Italian marinara sauce (with a little red wine) and garnished with grated Parmesan cheese.
2lb ground buffalo / bison (or beef, chicken, or turkey)
1/2 tspsalt
1/2 tsp black pepper
2eggs
1cupbread crumbs
1/2cup fresh basil, chopped & divided
~1 1/2 Tbsp vegetable oil
3/4cuponions, diced
1 Tbspgarlic, minced
28ounces chunky tomato sauce or pasta sauce
2/3cupred wine
1lbspaghetti, regular or gluten free or zucchini noodles
1cupParmesan cheese - optional as garnish
Instructions
Preheat oven to 375F.
In a large bowl mix:ground beef, salt, pepper, 1/4 cup basil, eggs, and bread crumbs or food processed oats. Roll meat mixture into 1 1/2" balls and place on a baking sheet lined with aluminum foil (no oil is necessary). Bake ~ 12 minutes. The meatballs don't have to be fully cooked as you will be cooking them some more in the sauce.
Bring a pot of lightly salted water to a boil and add 1lb pasta. Break the pasta in half if you're pot is too small. Boil for ~ 10-12 minutes or until pasta is too desired tenderness. Strain and set aside.
Make the marinara: Bring a large pan to medium high heat and add enough vegetable oil to lightly coat the bottom of the pan. Add onions and cook ~ 4 minutes or until translucent. Add garlic and cook until fragrant (~ 1-2 minutes). Add red wine, bring to a boil, reduce to a simmer, and cook ~ 5 minutes. Add tomato sauce, bring to a boil, add meatballs, and cook uncovered on low simmer ~ 20 minutes.
Serve meatballs and sauce over drained pasta. Garnish with basil and Parmesan cheese to taste. Happy eating! Beckie