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Wild Boar Meatballs with Parsley and Garlic

Wild Boar Meatballs with Parsley and Garlic
I love serving these tender wild boar meatballs at cozy dinner parties. The rich flavor of the game meat pairs perfectly with the freshness of parsley and the pungency of garlic. It's a hearty dish that's both comforting and elegant. I like to serve them alongside creamy mashed potatoes and a dollop of sweet lingonberry jam for a lovely contrast of flavors and textures. It's a delicious way to bring the wild into your home and share it with loved ones. The combination is simply delicious and always a hit with my guests.
Ingredients
  • 450g / 1.1 pounds ground wild boar
  • 120ml / 0.5 cup heavy cream
  • 3g / 2 cloves garlic, minced
  • 375g / 1.5 cups chopped fresh parsley
  • 1 large egg
  • 30g / 2 tablespoons concentrated wild boar stock
  • Salt and pepper, to taste
  • 190g / 1.5 cups breadcrumbs
  • 30g / 2 tablespoons Dijon mustard
  • 115g / 1 medium yellow onion
  • 15g / 1 tablespoon oil for frying
Instructions

1. Preheat your oven to 375°F (190°C).

2. In a large bowl combine ground wild boar, breadcrumbs, egg, parsley, onion, garlic, salt and pepper. Mix well with your hands or a wooden spoon until just combined.

3. Use your hands to shape the mixture into meatballs about 1.5 inches (3.8 cm) in diameter. You should end up with around 20-25 meatballs.

4. Place the meatballs on a baking sheet lined with parchment paper leaving about 0.5 inch (1.3 cm) of space between each meatball.

5. Drizzle the concentrated wild boar stock over the meatballs.

6. Bake the meatballs in the preheated oven for 18-20 minutes or until cooked through.

7. While the meatballs are baking heat the oil in a large skillet over medium-high heat. When hot add the meatballs and fry until browned on all sides about 5 minutes.

8. Serve the meatballs with mashed potatoes lingonberry jam and a sprinkle of chopped parsley.

Tools
  • mixing bowl
  • wooden spoon
  • baking sheet
  • parchment paper
  • oven
  • skillet
  • spoon
  • plate

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