I love boar and these meatballs are the most amazing unctuous little meatballs ever! Served alongside a winter salad and roasted butternut squash – amazing!!
Ingredients:
1 butternut squash, peeled and cut into 1/4 inch cubes
Olive oil
2 slices white bread, ripped into pieces
1/2 c milk
3/4 lb ground boar
4 oz pancetta, small dice
2 TBSP marjoram, minced
4 large eggs – 3 for dipping
Salt and pepper
1 1/4 c fine breadcrumbs (run through the food processor if needed)
3/4 c flour
1 bag mixed greens
1 TBSP apple cider
1/4 c pomegranate juice (purée in food processor and drain through sieve)
1 TBSP hazelnut or olive oil
1/4 c pomegranate seeds
1/4 c hazelnuts, toasted and chopped
Preheat oven to 400.
Toss squash with olive oil, salt and pepper and spread on a baking sheet.
In a large bowl, pour milk over bread and soak for 5 minutes. Place flour in a shallow bowl, mix with 1 TBSP marjoram, salt and pepper. In another shallow bowl, beat 3 eggs with 2 TBSP water. In a 3rd shallow bowl pour the fine breadcrumbs. In the bowl with the soaking bread add the boar, pancetta, 1 egg, marjoram, salt and pepper; combine with hands. Roll into 1 inch balls, roll in flour, dip in egg then breadcrumbs, place on a baking sheet.
Bake squash for 10 minutes, then place boar balls in the oven and bake for an additional 15 minutes.
In a small bowl combine hazelnut oil, pom juice and cider vinegar. Toss with salad greens and top with hazelnuts and pomegranate seeds.
To serve place meatballs and squash with salad.
Serves 6.
cookinwithchris Blog 