Wild Boar Meatballs in Juniper Tomato Sauce
Tender, boldly flavorful wild boar meatballs in a tomato sauce seasoned with juniper berries. This is our second wild boar meatballs recipe. You can find the other one here.
2 tbsp Extra Virgin Olive Oil
1 Onion, small diced
1 tsp Whole Juniper Berries
1 tsp Alaska Flake Smoked Salt (could substitute other smoked salt)
½ cup White Wine
1 cup really rich Pork or Beef Stock (or combine ¼ cup beef or veal demi glace with ¾ cup water)
1 cup Tomato Puree
¼ cup Heavy Cream
Optional: Pasta of your choice
1. Grind a teaspoon of the smoked salt and the juniper berries together in a spice grinder or clean coffee grinder (how to grind whole spices).
2. Oil a large pan or cast iron skillet with two tbsp. of extra virgin olive oil. Add the onion and a pinch of salt. Saute. After about ten minutes (when the onions have started to brown), deglaze the pan with the white wine & simmer until almost all the liquid has evaporated.
3. Add the stock, tomato puree, and ground spice mixture. Simmer for ten minutes.
4. Puree the sauce in a blender, then return it to the pan to be reheated when the meatballs are ready.
5. In a large bowl combine the ground wild boar, egg, mint, panko bread crumbs, the other teaspoon of smoked salt.
6. Very gently mix the contents of the bowl.
7. Very gently form the mixture into golf ball sized meatballs.
8. Sear the meatballs on all sides in a hot oiled skillet.
9. Once the meatballs are browned, transfer them to the pureed sauce, with a little bit of the fat from the pan.
10. Stir the cream into the sauce and bring it to a simmer. Simmer for ten minutes to finish cooking the meatballs.