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wild boar meatball recipe

Wild Boar Meatballs

Author: Larry White
Wild boar meatballs simmered in a sweet-tangy escabeche-style sauce with raisins, almonds, cinnamon, and fig balsamic vinegar.
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Course Main Course
Prep Time25 minutes
Cook Time45 minutes
Servings: 4 people

Ingredients 

For the Meatballs

  • 1 1/2 pounds ground wild boar
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cloves
  • 1/4 teaspoon cinnamon, (preferably Mexican canela)
  • 1/2 cup slivered almonds
  • 1/2 cup raisins
  • 1 teaspoon kosher salt
  • 3 tablespoons cooking oil (rendered lard bacon fat work great)

For the Sauce

  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cinnamon, (preferably Mexican Canela)
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground black pepper
  • 1/2 cup balsamic vinegar (I like fig flavor)
  • 1/2 cup fruity red wine
  • 2 cups pork or chicken stock
  • 2 tablespoons toasted pumpkin seeds (sesame seeds also work)
  • salt (to taste)

Instructions

Shape and Brown Meatballs

  • Combine all of the ingredients for the meatballs except the oil into a large bowl and mix until fully incorporated.
  • Shape the meat into 24 round meatballs. Heat a medium-sized pot over medium heat and add the cooking oil. Working in batches, brown the meatballs on all sides. Set the meatballs to the side.

Start the Sauce

  • In the same pot add the butter and melt over medium low heat. Add the flour and cook while stirring frequently until it is lightly browned, about 3-4 minutes.
  • Add the remaining ingredients for the sauce an stir until combined and ensure there are no lumps from the flour.

Simmer the Meatballs

  • Add the meatballs and lower the heat until you have a slow simmer. Cover the pot and cook the meatballs for around 20 minutes or until the meatballs are cooked through. If the sauce is too thick, thin out with a little stock.

Serve

  • Garnish the meatballs with cilantro, pumpkin, or sesame seeds. Serve over hot rice. If not serving right away, the meatballs will keep in the refrigerator for around 3 days.

NOTES

Freezing: Cool meatballs completely in their sauce, then transfer to an airtight container or freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently over low heat, adding a splash of stock or water if the sauce has thickened.
 
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