Gluten Free Bone Broth Ramen with Meatballs
Iron rich bone broth is infused with the warm flavors of curry and topped with curry turkey meatballs.
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Equipment
- 1 Lucky Iron Fish
- 1 stockpot
- 1 Baking Sheet
- Parchment paper
Ingredients
Curry Turkey Meatballs
- 1 lbs ground turkey
- 1 egg
- 1 tsp curry powder, use your favorite
- 1 tsp kosher salt
- pinch of pepper
- 1/2 cup Gluten Free panko bread crumbs
Bone Broth Ramen
- 24 oz chicken bone broth
- 1 cup water
- 1 tsp curry powder, use your favorite
- 1 Lucky Iron Fish
- 1 lime, juiced
- 2 Gluten Free ramen disks
- Toppings: Baby bok choy, sliced mushrooms, bean sprouts, chili oil
Instructions
Curry Turkey Meatballs
- Preheat the oven to 375. Line a baking sheet with parchment paper.
- Add all of your ingredients for the meatballs to a bowl and mix until just combined.
- Use a 1" scoop to portion out your meatballs.
- Bake your meatballs for 15-20 minutes or until they are golden brown and have an internal temperature of 175. Set aside.
Bone Broth Ramen
- Heat your stockpot on medium-low.
- Add your bone broth, water, lime juice, salt, curry powder, and Lucky Iron Fish. Allow to simmer for 20 minutes.
- Remove the Lucky Iron Fish. Add in your ramen disks and allow them to cook until the noodles are tender.
- To serve, divide your ramen between bowls. Top with the turkey meatballs. Add your toppings.
- Enjoy!
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