Meatball Ramen

Directions

1. Break the ground bison 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.