John Myers
Wild Pork NT Meatballs
The perfect wild pork nt meatballs recipe with a picture and simple step-by-step instructions.
- 600 g Minced wild boar fresh
- 1 piece Freshly chopped spring onions
- 1 piece Finely chopped onion
- 2 piece Garlic clove finely chopped
- 0,5 piece Green chilli finely chopped without seeds
- 1 tbsp Cherry brandy
- 2 piece Egg
- 2 tbsp Breadcrumbs
- 1 pinch Sea salt fine
- 1 pinch Black pepper from the mill
- 0,5 tsp Finely chopped rosemary needles
- 1 some Clarified butter
- 1 some Butter
- Sauté the onion, garlic, leek, chilli and rosemary needles in the butter. Allow to cool slightly.
- Put the onion mixture in a bowl. Add the mince, egg, cherry and breadcrumbs and knead everything together well, seasoning to taste.
- Shape the minced meat mixture into 3 meatballs. Preheat the electric oven to 80 degrees.
- Fry the meatballs in clarified butter for about 4 minutes on both sides. Then put it in the middle of the oven on a baking sheet and let it simmer for about 60 minutes, until the desired core temperature is reached. We like meatballs with a core temperature of around 72-75 degrees. Then they are done, but still deliciously juicy.
- As you can see in the picture, there were boiled potatoes left over from the day before, roasted and roasted wild boar ham with it. There will be an outcry (because not self-made). We like to eat ketchup from the manufacturer I trust with these meatballs.
- We like to eat salad beforehand. This time there was a cucumber and tomato salad.
- Another tip: If you don’t know how to use the time when the meatballs are being cooked in the oven, you can of course finish cooking them in the pan by turning them several times. But I did comparison tests. The low cooked ones were tastier. Just try it.
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