Wild boar meatballs with sauce and gremolada

Preparation	2h
Difficulty	Easy
Game	Boar
Calories	600 - 700
Activity	M 59’ F 81’
People	4
Wine pairing	Curtefranca DOC Rosso

Ingredients

G 800 wild boar pulp
G 100 seasoned lard
G 150 Parmesan cheese
G 15 salt
N 3 eggs
Seed oil to taste

For the sauce
kG 2 peeled tomatoes
G 500 onions
G 25 garlic
G 12 salt
Extra virgin olive oil to taste

For gremolada
G 60 parsley
G 12 anchovies in oil
G 6 lemon zest

Kcal 650*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Chop the wild boar meat and season it with the rest of the ingredients until you get a well-blended mixture. Form the meatballs of 60 g each and fry them for 5’ in hot oil at 170°C (338°F).
Finely chop the onions and garlic. Put the extra virgin olive oil in a saucepan and brown the mince. Once browned, pour the peels, add the salt and cook for about 30’ over medium/low heat.
Add the previously fried meatballs to the tomato and cook for another 20’. Take the parsley, anchovies and lemon zest and chop everything to get the gremolada.
Serve the meatballs still warm with their sauce and finish the dish with a generous touch of gremolada.

Wild boar meatballs with sauce and gremolada

Ingredients

Preparation

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