peppadew bison meatballs & spaghetti squash

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)