TD Spaghetti & Meatballs

We’ve leveled-up this classic dish by combining olive tapenade, celery ribs, and fresh herbs with our finest ground bison (or beef). With a total prep-and-cook time of 30 minutes, Monday nights have never tasted so good.


3 lbs TD Ground Beef or Bison
2 tsp Oregano (dried or fresh)
1 tsp Garlic
1 Tbls Whole Grain Mustard
Salt & Pepper (to taste)
2 Tbls Olive Tapenade
Olive Oil
2 Eggs

1 Can Whole Peeled OR 2 Cans Crushed Tomatoes
1 Can Tomato Paste
1 Medium Onion, Diced
3 Cloves Garlic
2 Celery Ribs, Diced
2 oz Basil
Spaghetti Noodles


  1. Preheat the oven to 350°. Line a baking sheet with aluminum foil and spray with cooking spray.
  2. Mix the ground meat together in a bowl with oregano, garlic, whole grain mustard, olive tapenade, eggs, olive oil, and salt & pepper.
  3. Divide the mixture into 12-16 equal-sized portions and shape into meatballs. Arrange the meatballs evenly on the prepared baking sheet. Bake for 20 minutes at 350°.
  4. While the meatballs are baking, prepare the sauce by adding canned tomatoes, tomato paste, onion, garlic, celery, and oregano to a saucepan. Whisk and let it simmer.
  5. While the sauce is simmering, bring a large stock pot of water to a boil. Add a small handful of kosher salt. Cook the spaghetti until it is al dente.
  6. Serve topped with grated Parmesan cheese and chopped basil or parsley.