Recipe for reindeer meatballs
Time: 30 min
The pancetta in the reindeer meatballs makes them extra juicy and balances the flavour between northern game and Italian in an exciting way. The recipe was developed by one of our members in our Facebook group Wild game lovers, Hans Lundberg.
Ingredients (2-4 servings)
- 500g reindeer mince - also works well with other game. Can also be used with other game meat
- 50g pancetta
- 1/2 yellow onion
- Salt and pepper
Place the minced meat in a bowl. Grind the pancetta and onion and add them to the bowl with the mince. Alternatively, you can grate the onion and finely chop the pancetta. Work everything together into a smooth mass. Add salt and pepper while mixing. Shape the meatballs to the right size and place them on a plate. Brown the meatballs on high heat in a pan to get a nice crispy surface. If you want slightly juicier meatballs, use a lid afterwards and fry on a low heat.
Serve with a stump of almond potatoes with Västerbotten cheese and cream. Add rowanberry jelly and quick-pickled carrots/white cabbage. Season the sauce with black trumpet mushrooms, mortared juniper berries and a little thyme. Salt and pepper of course.
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