Recipe

Step 1: To make the meatballs, in a large bowl, combine the bison, Parmesan, parsley, salt and pepper. Mix in the egg, garlic, breadcrumbs and milk. Take care not to overwork the mixture or the meatballs will be dense and tough. Gently shape into balls about 1-1/2″ in diameter.

Step 2: Heat the oil in a wok over medium-high heat. Sauté the onion until golden, about 5 minutes. Add the meatballs and fry in batches until lightly browned on all sides.

Step 3: To make the red spaghetti sauce, when all the meatballs are browned, return them to the wok. Add the tomatoes, tomato paste, wine, garlic, oregano, basil and red pepper flakes, and season lightly with salt and pepper. Partially cover the wok and lower the heat to medium. Simmer the sauce and meatballs for 25-30 minutes.

Step 4: Meanwhile, bring a pot of salted water to a boil. Cook the spaghetti according to the package directions and drain.

Step 5: Serve the spaghetti topped with generous ladlefuls of sauce and meatballs and garnish with Parmesan.

See more recipes from Lorna Yee.

Reprinted with permission from Lorna Yee’s The Everyday Wok Cookbook (2012 Sasquatch Books).