- Prep: 20 minutes
- Cook: 30 minutes
- Serves: 4 - 6 Serivngs
- Yield: 24 meatballs
- 2 pounds ground Idaho bison
- 1/2 cup bread crumbs
- 2 eggs
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 jar spaghetti sauce (24 ounces)
- 1 pound spaghetti
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Preheat the oven to 400°F.
In a large mixing bowl, combine the ground bison meat, breadcrumbs, Parmesan cheese, parsley, egg, Worcestershire sauce, garlic powder, salt, and pepper. Mix until well combined.
Roll the mixture into 1-2 inch meatballs and place them on a baking sheet lined with parchment paper.
Bake the meatballs for 20-25 minutes, or until they are cooked through and lightly browned on the outside.
While the meatballs are cooking, prepare the spaghetti according to package instructions.
In a separate saucepan, heat up your favorite tomato sauce.
Once the spaghetti is cooked, drain it and add it to the saucepan with the tomato sauce.
Serve the spaghetti topped with the bison meatballs and extra Parmesan cheese, if desired.