peppadew bison meatballs & spaghetti squash

In culinary experiments, dinner, easy weeknight meals, leftovers, lunch on 06.06.11 at 10:59 pm

i heart spaghetti squash. light & tasty. supereasy to prepare. and it goes well with so many different ingredients… including meatballs!

recently, i made some yummy bison meatballs with some leftover free-range bison mixture from a previous yumyumyummers recipe (sauerkraut bison sliders). here’s how…

meatball it up:
– roll leftover bison mixture into small meatballs (approx 1- to 1.5-inches in diameter)

(tip: a bit smaller than the size of a golf ball, and definitely smaller than a tennis ball!)

– arrange meatballs approx 1-2 inches apart on a plate to set

– heat 1 tbsp extra-virgin olive oil (evoo) in large saucepan on medium heat
– cook 10-12 meatballs in saucepan on medium heat, for 7-8 min (turning from side to side) until golden brown all around and cooked through.

(tip: be careful not to crowd the meatballs in the saucepan, so they can cook evenly through. best to check if the meatballs are cooked by cutting one open to check for no pinkness inside.) 

– preheat oven to 375F

spaghetti squash:
– gently wash spaghetti squash since you’ll be roasting it w/ rind
– cut spaghetti squash in half, along the vertical. gently scrape pulp and seeds using a fork.

(tip: if spaghetti squash is too hard to cut in half, place in bowl with 1/2 cup of water and microwave whole for 5min to soften rind before cutting.)

– gently brush evoo and sprinkle w/ ground black peppercorns

– place spaghetti squash in baking pan (squash side down). bake for 15-20min at 375F.
– allow to cool before handling. using a fork, the squash should ‘string’ out nicely just like spaghetti. true story. :)

pep up the spaghetti:
toss the following ingredients w/ spaghetti squash in large prep bowl:
– cooked bison meatballs
– 1/4 cup peppadew peppers (drained & sliced)
– 1/4 cup piave cheese (grated)

food styling:
– season w/ ground black peppercorns to taste
– sprinkle a bit of piave cheese (grated)

  1. Your meatballs sound great! We have peppadews growing in our garden back home.
    :-) Mandy


  2. Yay for spaghetti squash! Love how you incorporated it in this recipe, and I’m a big fan of free-range meat. There’s definitely a noticeable difference in flavor. Yum. :)


  3. This sounds like such a winning combo. My main grocery, not the fancy one, just started carrying bison too.


    • thanks, greg! i just picked up some organic ground buffalo meat on the weekend and looking forward to exploring the comparison in taste. have you ever cooked buffalo before?


  4. I’m always intimidated by spaghetti squash…you make it look pretty reasonable. I think I’ll give it a go! Thanks.


  5. What a clever trick for cutting up a spaghetti squash. We make it a lot in the winter and I’ve never thought to soften it in the microwave before cutting it. Instead I nearly always impail myself. I’m grateful for the tip! This meal sounds delicious!


  6. […] kitchen a few times before — check out my previous recipes for sauerkraut bison sliders and peppadew bison meatballs. i thought i’d try a bison bake this time […]


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