I paired these meatballs with a Puttanesca-like tomato sauce that is tangy, briny and a little bit spicy. Usually Puttanesca is more geared toward seafood, but I think the lean bison goes quite nicely with this flavorful sauce.
Spaghetti and Bison Meatballs
Meatballs:
1 pound ground bison
3 garlic cloves, grated using a microplane to make a puree
1 T tomato paste
1 tsp. dried basil
1 tsp. salt
1 tsp. ground pepper
1 egg
Sauce:
2 T olive oil
1/2 yellow onion, diced
1 T capers in salt
1/2 tsp. red pepper flakes
1/3 cup white wine
1 T honey or agave
4 oz. olives (any variety you like), pitted and chopped
2 T fresh oregano, minced
8 oz. whole wheat spaghetti, cooked according to package directions
1/4 cup grated parmiggiano reggiano
Make meatballs. Preheat oven to 350 degrees. Combine all the ingredients except for the bison in a small bowl, whisking thoroughly to combine. Add to bison and gently mix with your hands until combined. For into small, golf-ball sized balls and place on a parchment-lined baking sheet. Bake until meatballs are firm but not well-done, about 20 minutes. Remove from oven and allow to cool slightly. Wipe meatballs clean with a cloth or paper towel (they will have aquired some excess "goo" during baking).
Make sauce. Heat oil in a medium saucepan over medium heat. Add onions, capers and red pepper flakes and saute until onions are soft, about 6 minutes. Add wine and allow to come to a boil. Cook for about a minute, then add diced tomatoes, olives, and honey and bring to a boil again. Reduce heat to low and bring sauce to a simmer. Add meatballs and cook until sauce thickens, about 20 minutes. Add pasta and oregano and toss to combine. Top with grated parmiggiano reggiano or your favorite alternative and serve.
