Bison meatballs and chickpea spaghetti make a hearty family dinner that yields plenty for meal prep. Serve with your favorite tomato sauce and Parmesan.
A QUICK NOTE
This makes a large batch. You can scale the meatballs and pasta down for a smaller family, or refrigerate leftovers for another meal.
INGREDIENTS
2 boxes chickpea spaghetti or pasta of choice
3 pounds ground bison
1½ cups fine breadcrumbs
2½ tablespoons Italian seasoning, plus more for topping
1 teaspoon salt
1 teaspoon black pepper
5 large eggs
2½ tablespoons Worcestershire sauce
Low-sodium tomato sauce, as needed
Grated Parmesan cheese, for serving
DIRECTIONS
1. Cook the pasta according to the package directions. Drain and toss with your desired amount of tomato sauce.
2. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
3. Add the ground bison, breadcrumbs, Italian seasoning, salt, black pepper, eggs, and Worcestershire sauce to a large bowl.
4. Mix with clean hands until the ingredients are evenly incorporated.
5. Portion the mixture and roll it into evenly sized meatballs.
6. Arrange the meatballs on the prepared baking sheet and sprinkle with a little additional Italian seasoning.
7. Bake for 25–30 minutes, until browned and cooked through. Larger meatballs may need additional time.
8. Serve the meatballs over the chickpea spaghetti with extra tomato sauce and grated Parmesan.
