Wild Boar Meatballs in Marinara

Transform your wild boar into something spectacular with this tender and flavorful preparation. Through proper meatball formation, you'll achieve perfectly seasoned bites that stay moist and delicious that will impress even the most discerning palates.

Italian-American comfort food

Cultural Fusion This dish represents Italian-American adaptation, using wild boar to create more flavorful meatballs than traditional versions while maintaining familiar comfort food appeal.

Ingredients (Serves 8-10)

• 2.5 lbs ground wild boar
• 1 cup fresh breadcrumbs
• 1/2 cup whole milk
• 1/2 cup Parmigiano-Reggiano, grated
• 2 large eggs, beaten
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tsp salt
• 1 tsp black pepper

Marinara Sauce:

• 2 (28 oz) cans San Marzano tomatoes, crushed
• 1/4 cup olive oil
• 6 cloves garlic, sliced thin
• 1 tsp red pepper flakes
• 1/4 cup fresh basil, torn
• Salt and pepper to taste

Method

1. Panade: Soak your breadcrumbs in milk until all the liquid is absorbed. This keeps the meatballs tender and moist.

2. Meatball Mix: Soak breadcrumbs in milk. Gently fold together all your ingredients without overworking. Heavy hands make tough meatballs.

3. Forming: Roll the mixture into golf ball-sized portions. Wet your hands to keep the meat from sticking.

4. Browning: Brown the meatballs in batches without crowding the pan. You want a nice crust but they don't need to cook through, about 6-8 minutes.

5. Sauce: Build a simple marinara with quality San Marzano tomatoes, garlic, and fresh basil. Simple is better here.

6. Simmering: Nestle the browned meatballs into the sauce and simmer for 20 minutes. They'll finish cooking while absorbing that tomatoey goodness.