Wild Idea Buffalo Recipe of the Week - Meatball Ramen


This week’s Wild Idea Buffalo Recipe of the Week is a Meatball Ramen. To make this week’s recipe you’ll be needing Wild Idea Ground Buffalo, Olive Oil, Jill’s Mexican Seasonings, Soft Hard Boiled Eggs, Ramen Noodles, Bone Broth, Green Onions, and Cilantro. Another Delicious one from Wild Idea Buffalo! You can find this recipe and purchase any of the Wild Idea Buffalo Products at the Wild Idea Buffalo website. So Enjoy and Eat Healthy in 2023!

Meatball Ramen
A new favorite for the recipe box, any time of the year! It’s nutrient dense and oh-so-good!

1 – pound Wild Idea Ground Buffalo
4 – tablespoons olive oil
Jill’s Mexican Seasonings
4 – eggs, soft hard boiled and halved
5 to 10 – ounces ramen noodles
2 – quarts bone broth
3 – green onions, chopped, reserve dark green part for garnish
Cilantro, chopped

Servings – 4
Prep Time – 30 minutes
Cook Time – 15 minutes

1 – 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. Sprinkle the outside of the meatballs with a bit more of the seasoning.
2 – In a heavy pan, over medium high heat, heat the remaining two tablespoons of oil and add the meat balls to the hot skillet. Brown the meatballs on all sides rolling them a bit as they cook. About, 7 minutes.
3 – Remove the cooked meatballs from the pan and loosely cover them until you are ready to serve.
4 – In the same skillet, add the white and light green parts of the green onions, and sauté for a couple of minutes.
5 – Add the bone broth, and bring to a boil, scraping up the pan bits from the bottom of the pan as it comes to full heat. Allow the broth to reduce a bit. Season to taste with more of the Mexican Seasoning and salt.
6 – While the broth is reducing, prepare the Ramen according to package directions. *I cook for about 3 minutes then rinse under hot water.
7 – To plate, divide the Ramen between four bowls and top with the meatballs and halved eggs. Pour the hot broth over the noodles and meatballs, and garnish with remaining green onions and cilantro.

Author: Jill O’Brien

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