|wild boar meatballs|
Wild Boar Meatballs (makes 9 balls)
About 2 lbs ground wild boar meat
8 kaffir lime leaves, julienned
2 large garlic cloves, smashed and finely chopped
2 Tbsp minced lemongrass
2 Tbsp minced onion or shallot
1 tsp grated ginger
1/2 tsp raw sugar
1 Tbsp fish sauce
1 Tbsp olive oil
A large pinch of salt (according to your taste)
Fresh ground black or white pepper (according to your taste)
1) Mix all (except the meat) of the dry and wet ingredients together in a small container until well blended.
2) Add the mixture to the meat and gently mix everything together until well blended. Avoid over mixing since this will make the meatballs dense and hard.
3) Form about 2-inch balls and use right away or wrap well and refrigerate up to 2 days.
*For breakfast I used a few balls and cooked them about 7-8 minutes total over a skillet. I flattened the balls so they became patties. After cooking I added these balls, now patties on toasted bagels. Cooking these on a skillet keeps the juice in and keeps them moist.
|pan frying the wild boar patties|
|wild boar with horseradish cheese bagel|
|cut the sticks to the length you want and|
peel the outer tough skin of the sugarcane
|wrap each meatball onto a sugarcane stick,|
oil the outer layer to help
prevent the meat from sticking on your grill
|grilled wild boar meat on sugarcane sticks|
served with fresh salad or anything you prefer