I love boar and these meatballs are the most amazing unctuous little meatballs ever! Served alongside a winter salad and roasted butternut squash – amazing!!
1 butternut squash, peeled and cut into 1/4 inch cubes
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.