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.
If you don't like red wine, just go purist and leave out the booze 🙂
Who doesn't love a simple meatballs and spaghetti recipe? This is a kid and adult friendly dish. The ground buffalo / bison is interchangeable with ground beef or even turkey and chicken so switch it up if you're not feeling buffalo.
Gluten free? Use gluten free noodles (or "zoodles" - zucchini noodles) and gluten free bread crumbs to substitute for the bread crumbs. Slurp away.
Serving Suggestion
This scrumptious Buffalo and Meatball Spaghetti recipe pairs well with with some lighter dishes like a salad or even kale chips. Or you could go all in and enjoy it with one of my favorite finger food appetizers, the steamed artichoke:
You May Also Like
If you like this Buffalo Meatball Spaghetti recipe, you may also like these other tomato based comfort food recipes:
Things In My Kitchen:
- Splatter guard - to cover the pan so marinara don't pop on my face or stove.
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Easy Buffalo (Bison) Meatball Spaghetti And Marinara
EatSimpleFood.com
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.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
- Category: Main Dish
- Method: Stovetop / Oven
- Cuisine: Italian
Ingredients
- 2lb ground buffalo / bison (or beef, chicken, or turkey)
- ½ tsp salt
- ½ tsp black pepper
- 2 eggs
- 1 cup bread crumbs
- ½ cup fresh basil, chopped & divided
- ~1 ½ tablespoon vegetable oil
- ¾ cup onions, diced
- 1 Tbsp garlic, minced
- 28 ounces chunky tomato sauce or pasta sauce
- ⅔ cup red wine
- 1 lb spaghetti, regular or gluten free or zucchini noodles
- 1 cup Parmesan cheese - optional as garnish
Instructions
- Preheat oven to 375F.
- In a large bowl mix: ground beef, salt, pepper, ¼ cup basil, eggs, and bread crumbs or food processed oats. Roll meat mixture into 1 ½" 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
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