Blueberry Pecan Boar Meatballs
Been curious to try our ground boar? This is the perfect recipe for you first time! These flavors compliment the rich flavor of the boar perfectly! Enjoy!
For the meatballs:
2 lb ground wild boar meat
2 cloves garlic, minced
1 large egg
1/2 cup rolled oats
1 tbsp finely chopped fresh thyme
1/2 cup dried blueberries
1 tsp dried mustard
1 tsp salt, I use Himalayan salt
1 tsp ground black pepper
For the sauce:
1 cup chicken broth
3/4 cup blueberries, fresh or frozen
2 tbsp apple cider vinegar
2 tbsp unpasteurized honey
1 tbsp Dijon mustard
1 tbsp finely chopped fresh thyme
1/4 tsp salt
1/4 tsp ground white pepper
To garnish (optional)
fresh thyme, dried blueberries and chopped pecans
Preheat your oven to 450°F; line a 18" x 26" baking sheet with parchment paper.
Combine all the ingredients for the meatballs in a large mixing bowl and knead well with clean hands, until fully combined. Loosely form the meat into 48 small meatballs, roughly the size of a ping-pong ball and place them on the prepared pan. To make your job easier, the use of a small spring-loaded ice cream scoop is highly recommended. Bake the meatballs at 450°F for 10 minutes and then decrease the oven temperature to 350°F and continue cooking for another 8 minutes, or until they start to turn golden brown. Meanwhile, combine all the ingredients for the sauce in a saute pan with fitting lid, whisk until well combined and bring to a slow simmer. Add the par-baked meatballs to the simmering sauce and simmer uncovered over medium heat for 8 to 10 minutes, until the sauce is reduced to a thick glaze. Garnish with a few sprigs of fresh thyme, a few dried blueberries and a handful of chopped pecans. Serve without delay.
Recipe adapted from The Healthy Foodie