Wild boar meatballs in tomato sauce
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Category
Wild boar meat
Cuisine
Game meat
Author:
Servings
4
Preparation
30 minutes
Cooking
90 minutes
I often make this dish at home. It's a variant of Sunday sauce, and for me it's exactly what the name suggests: a really cozy Sunday afternoon at home in the kitchen with tomato sauce simmering at the bottom of the stove. Feel free to cook it for a long time, but remember to dilute it with more stock or water from time to time. At about the same time as it is time to turn on the pasta water, you finish by putting in the meatballs. You will find this recipe and many more fantastic game recipes in the book Kocken och jägaren, which you can buy from us at a heavily discounted price.
Ingredients
Meatballs
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600 g wild boar minced meat
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½ dl breadcrumbs
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½ dl dry white wine
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2 eggs
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½ clove of garlic
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1 ½ dl grated parmesan
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2 tsp dried oregano
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2 tsp of salt
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Black pepper
For serving
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freshly cooked pasta
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grated parmesan
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shredded basil
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grated lemon peel
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olive oil
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black pepper
Tomato sauce
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½ carrot
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¼ celery stalk
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1 banana shallot
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2 cloves of garlic
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100 g pancetta
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1 dl red wine
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2 dl game stock, see page 78 in Kocken och jägaren
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1 tbsp dried oregano
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2 cans of 400 g whole peeled tomatoes
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olive and rapeseed oil
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salt and black pepper
Instructions
Tomato sauce
Peel and dice the carrot into nice small cubes, about 3 x 3 mm. Rinse and dice the celery into the same size. Peel and finely chop the onion and garlic. Finely dice the pancetta.
Fry the carrot, celery, onion, garlic and pancetta in equal parts canola and olive oil in a high saucepan or cast iron pot for about 4-5 minutes over medium heat, stirring.
Pour in the wine and let it come to a boil. Then add game stock, oregano and tomatoes and bring to the boil again before reducing the heat to low.
Simmer for about 1 hour with the lid ajar, diluting with water if necessary.
Meatballs
Soak the breadcrumbs in the wine in a medium bowl.
Stir and add the eggs, stir again and add the mince. Mix well and season with grated garlic, parmesan, oregano, salt and pepper. Mix everything well with a wooden spoon or paddle if mixing in a household machine.
Shape into meatballs in the palm of your hand using a tablespoon. Dip the spoon in a glass of lukewarm water from time to time and the buns will release more easily.
Place the meatballs in the pot and let them simmer for at least 20 minutes.
Serve with freshly cooked pasta and preferably Parmesan, basil, lemon zest, olive oil and more pepper.
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