Chef Brad Lazarenko’s Métis Boulettes

Serves 4-6


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


  1. Boil stock in a large soup pot with potatoes, celery and carrots.
  2. Form the ground meat, onions, and herbs/spices into balls (55-75 g) and roll in flour.
  3. 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!

Read more about Chef Brad Lazarenko here.

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