Cumin-Scented Bison Meatballs w/ Gingered Beef Broth

Serves 6

Cumin-Scented Bison Meatballs w/ Gingered Beef Broth

The savory broth from this recipe only gets better with time. Perfect for a chilly Fall night.

20 minPrep Time

15 minCook Time

35 minTotal Time

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For the meatballs:
1 pound of ground bison
2 teaspoons garlic, minced
1 teaspoons ginger, minced
1 teaspoons cumin
1 egg
2 Tablespoons almond flour
1/2 teaspoon arrowroot
2 Tablespoons cilantro
For the broth:
1 Tablespoon Ghee
2 teaspoons garlic, minced
1 Tablespoon ginger, minced
1 teaspoon jalapeno, minced
1/2 Cup carrots, sliced
1 1/4 Cup shiitake mushrooms, sliced
1 Cup cabbage, thinly shredded
5 Cups beef broth
1-2 Cups water


  1. Mix all meatball ingredients in a medium-large bowl and shape meatballs into 2x2 inch rounds.
  2. Place meatballs in a container to cover.
  3. Set aside in the refrigerator. This should yield 12-15 meatballs.
  4. For broth, melt the ghee in the pot and add garlic, ginger, jalapeno, carrots and shiitakes.
  5. Once softened, add the broth and water and bring to a boil.
  6. Once boiling, add the meatballs and cabbage.
  7. Reduce heat and cover to simmer for 10 minutes.
  8. Serve in shallow bowls, first adding broth and then the meatballs (about three per bowl).
  9. Garnish with cilantro.

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