Cumin-Scented Bison Meatballs with Gingered Beef Broth

Makes 12-15 meatballs

For the meatballs

1 lb ground bison
2 tsp minced garlic
1 tsp minced fresh ginger
1 tsp ground cumin
1 large egg
2 TBSP almond flour
1/2 tsp arrowroot starch
2 TBSP chopped cilantro

For the broth

1 TBSP ghee or coconut oil
2 tsp minced garlic
1 TBSP minced fresh ginger
1 tsp minced jalapeño
1/2 cup sliced carrots
1 cup sliced shiitake mushrooms
5 cups beef broth
1 cup water
1 cup thinly sliced cabbage
Chopped fresh cilantro, for garnish

The Method

1. Make the meatballs: In a medium bowl combine the bison, garlic, ginger, cumin, egg, almond flour, arrowroot starch, and cilantro. Shape into 2-inch meatballs. Place on a tray and set aside.
2. Make the broth: In a large pot set over medium-high heat, melt the ghee. Add the garlic, ginger, jalapeño, carrots, and mushrooms. Sauté for 3-4 minutes, or until carrots start to soften. Add the broth and water. Bring to a boil. Add the cabbage and the uncooked meatballs to the pot. Cover, reduce the heat to medium, and simmer for 10 minutes, or until the meatballs are cooked through. Serve bowls of broth with a few meatballs and garnish with the cilantro.

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source https://paleomagonline.com/cumin-scented-bison-meatballs-with-gingered-beef-broth/