Chef Brad Lazarenko’s Métis Boulettes
Ingredients
2 L (8 cups) meat broth/stock
6 medium potatoes, peeled and cut in quarters
6 stalks of celery, cut into small pieces
6 medium carrots, cut in small pieces
1 kg of ground bison, moose or deer
3 large onions, finely diced
1 Tbs minced garlic
2 Tbs ground fresh sage or dill
Pinch of chilies
1 cup flour
To taste salt and pepper
Preparation
- Boil stock in a large soup pot with potatoes, celery and carrots.
- Form the ground meat, onions, and herbs/spices into balls (55-75 g) and roll in flour.
- Place the meatballs in the stock and simmer over medium heat until done, adding a water and flour paste to thicken the broth at the end. Serve with fresh bannock and saskatoon jam. Enjoy!
