Servings: people
Wild Boar Meatballs
For us, wild boar meatballs are one of the highlights of the year, and we look forward to the meat arriving, usually in the autumn, in the supermarket's refrigerated section. We mix the ground meat with feta and chili, and the combination is magical.
Equipment
- Bowl
- Hand Mixer (option 1)
- Stand Mixer (option 2)
- Knife
- Cutting Board
- Frying Pan
- Hob
Ingredients
- 500 gram Minced pork wild boar
- 6 gram Salt
- 1 pcs. Onion grated
- 50 gram Feta crumbled
- 0.5 pcs. Chili red
- Pepper
- Butter for frying
Instructions
- Place the minced meat in a bowl and add salt.
- Mix the meat until it becomes sticky with the salt - use a mixer or the dough hooks of an electric mixer.
- Let the meat rest for 10 minutes.
- Split the chili and remove the seeds if desired. The seeds contribute most of the strong flavor, so remove all or some of them if you’re not fond of very spicy food.
- Add chopped chili, feta, egg, onion, and pepper.
- Mix the meat mixture well with the other ingredients; it should be sticky and airy.
- Let the mixture rest for about 30 minutes (it should be at room temperature when you fry the meatballs).
- Heat a pan and fry the meatballs in plenty of butter. Let them form a good crust before turning them.
- Serve the meatballs with a tomato sauce, vegetables, and potatoes or rice as a side dish.