Wild boar meatballs
The Bikers have always wanted to cook with wild boar and decide to tackle that Swedish classic - meatballs!
- 4 - 6
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 600g minced wild boar
- 4 anchovy fillets, finely chopped
- 100g breadcrumbs
- 1 egg
- 50ml milk or single cream
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- fresh dill, to serve
- 1 tsp salt
- freshly ground black pepper
- For the gravy: 25g butter
- 25g flour
- 100ml white wine
- 500ml well-flavoured beef stock
- 2 tbsp single cream
- 1 tbsp lingonberry jam (or redcurrant or cranberry jelly), plus extra to serve
Preheat the oven to 200C/Fan 180c/Gas 6.
Heat the oil in a frying pan and gently fry the onion until it's soft and translucent. Add the garlic and cook for another minute. Remove the pan from the heat and allow the onion and garlic to cool.
Put all the meatball ingredients, including the onion and garlic, in a large bowl and mix them thoroughly - it's easiest to do this with your hands. Shape the mixture into balls somewhere between the size of a walnut and a golf ball - they should be about 40g in weight and you'll have about 24. Put the balls on a baking tray and bake them for 12-15 minutes until they are cooked through.
To make the gravy, melt the butter in a pan large enough to hold the meatballs. Add the flour, and stir to combine, then cook until the mixture has turned golden-brown - give this a few minutes, as you want the flour to cook out a little. Add the white wine and stir vigorously until it's well mixed in. Gradually add the beef stock, stirring thoroughly between each addition to avoid lumps, until you have a slightly thickened gravy. Add the cream and the jam or jelly, then stir to combine. Taste for seasoning and add salt and pepper as necessary.
Remove the meatballs from the oven. put them in a pan with the gravya dn simmer gently for a few minutes to allow all the flavours to combine. Serve with a sprinkling of dill and some more jam or jell yon the side if you like.