Bison Meatballs And Spaghetti - cooking recipe

Ingredients

5 green onions, chopped
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh oregano
1/4 cup finely chopped fresh basil
1 1/2 pounds 7% ground bison meat
1 egg
1 slice bread, torn into pieces
2 teaspoons salt, divided
1 teaspoon Worcestershire sauce
1 tablespoon red wine
1 tablespoon butter
1 yellow onion, finely chopped
1 (6 ounce) package sliced fresh mushrooms
1 (26 ounce) jar spaghetti sauce with mushrooms (such as Hunt's(R))
1 (16 ounce) can stewed tomatoes
1 (13.25 ounce) package whole grain spaghetti (such as Barilla(R))
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese, or to taste

Preparation

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.