John Myers
Ingredients for 1 servings:
- 500 g wild boar meat
- 100 g bacon, fattier
- 60 g breadcrumbs
- some milk
- 20 g porcini mushrooms, dried
- 1 small onion(s), finely diced
- 1 egg(s)
- 1 tbsp game spice
- salt and pepper
- 1 jar cranberries in the broth
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour
special and perfect finger food for many guests, makes about 62 pieces
Put the meat and bacon through a meat grinder. Mix the breadcrumbs with a little milk and let them swell. Pour boiling water over the porcini mushrooms until they are covered and let them swell for 10 minutes. Then squeeze them well and chop finely. Mix all ingredients together well and season with spices. Using an ice cream scoop, form small balls and place them in lightly greased mini muffin tins. Bake in the oven at 180°C (convection oven) for about 20-30 minutes. Remove from the oven and let cool on kitchen paper. Drain the cranberries in a colander. Skewer the mini meatballs with a toothpick and a cranberry each and serve on a platter. Using the ice cream scoop and muffin tin method, you can quickly and easily make larger batches. They are easy to prepare and can also be frozen. Makes enough for about 60 pieces.
Facebook Comments