Wild boar meatballs in tomato sauce
4
30 minutes
90 minutes
Game meat
Wild boar meat
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
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600 g wild boar minced meat
½ dl breadcrumbs
½ dl dry white wine
2 eggs
½ clove of garlic
1 ½ dl grated parmesan
2 tsp dried oregano
2 tsp of salt
Black pepper
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freshly cooked pasta
grated parmesan
shredded basil
grated lemon peel
olive oil
black pepper
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½ carrot
¼ celery stalk
1 banana shallot
2 cloves of garlic
100 g pancetta
1 dl red wine
2 dl game stock, see page 78 in Kocken och jägaren
1 tbsp dried oregano
2 cans of 400 g whole peeled tomatoes
olive and rapeseed oil
salt and black pepper
Instructions
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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.
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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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