Meatball Ramen
Rated 5.0 stars by 1 users
A new favorite for the recipe box, any time of the year! It's easy to pull together, nutrient dense and oh-so-good!
Ingredients
-
1 – pound Wild Idea Ground Buffalo
- 4 – tablespoons olive oil
- ½ - packet Jill’s Mexican Seasonings, or other Mexican seasonings
- 4 – eggs, medium hard boiled and halved
- 5 – ounces ramen noodles
- 2 – quarts bone broth
- 3 – green onions, chopped, reserve dark green part for garnish
- Cilantro, shopped
Directions
Break the ground meat up into a bowl. Add two tablespoons of the olive oil and half of the packet of Jill’s Mexican Seasoning, and mix together. Form into 16 meatballs, and sprinkle the outside of the meatballs with a bit more of the seasoning.
In a heavy sauté pan, over medium high heat, heat the remaining two tablespoons of oil.
Add the meat balls to the hot skillet, and brown the meatballs on all sides, rolling them a bit as they cook for about 7 minutes.
Remove the cooked meatballs from the pan and loosely cover them until you are ready to serve.
In the same skillet, add the white and light green part of the green onions and sauté for a couple of minutes.
Add the bone broth, and bring to a boil, scraping up the bits from the bottom of the pan as it comes to full heat. Allow the broth to reduce a bit, to intensify flavor. Season to taste, with more of the Mexican seasoning and salt.
While the broth is cooking, prepare the Ramen according to package directions. I typically cook it for about 3 minutes, then rinse under hot water.
To plate, divide the Ramen between four bowls and top with the meat balls and halved eggs. Pour the hot broth over the noodles and meatballs, and garnish with remaining green onions and cilantro.