Careme

Ingredients

• Simple Truth® 90/10 Natural Ground Bison Pack 1 LB 1 lb $11.49 (sale)
• Pasta (orecchiette, penne, or spaghetti) 8 oz (half a 1-lb box)
• Simple Truth Organic® Garlic Bulbs (3 ct) 5 cloves, divided $2.79
• Fresh Onions – Peruvian Gold Sweet Onion (3 lb bag) 1/2 medium onion, very finely diced or grated $5.49
• Olive oil 2 tbsp
• Butter (optional) 1 tbsp
• Chicken or beef broth 1 cup
• Soy sauce or Worcestershire 1 tsp (adds depth; optional)
• Red pepper flakes (optional) 1/4 tsp
• Parmesan or Pecorino 1/3 cup grated (plus more to serve)
• Parsley (optional but recommended) 2–3 tbsp chopped
• Salt to taste
• Black pepper to taste
• Breadcrumbs (or panko) 1/3 cup
• Egg 1

Instructions

1. Make meatballs: In a bowl mix ground bison, egg, breadcrumbs, onion, 1 minced garlic clove, 3/4 tsp salt, and 1/2 tsp black pepper. Form 12–14 small meatballs (they cook faster and stay tender).
2. Boil pasta: Bring salted water to a boil and cook pasta to al dente. Reserve 1 cup pasta water; drain.
3. Brown meatballs (stove): Heat a large skillet over medium-high with 1 tbsp olive oil. Brown meatballs 6–8 minutes total, turning to brown all sides (they don’t need to be fully cooked yet). Transfer to a plate.
4. Build the pan sauce: Lower heat to medium. Add 1 tbsp olive oil (or butter) and 3 sliced/minced garlic cloves; cook 30–45 seconds until fragrant. Add broth, Worcestershire/soy (if using), and red pepper flakes (if using). Simmer 2 minutes.
5. Finish cooking meatballs: Return meatballs to the skillet and simmer gently 4–6 minutes, until cooked through (160°F for bison/beef).
6. Toss with pasta: Add pasta to the skillet with a splash of reserved pasta water. Toss 1 minute. Stir in Parmesan to lightly thicken the sauce. Add more pasta water if you want it looser.
7. Finish: Top with chopped parsley and extra cheese. Season with black pepper; add salt only if needed.