Wild Boar Meatballs with Pasta and Tomato Sauce
Ingredients
- For the meatballs
- 500 grams Leg of Wild Boar (boneless)
- 1 Tbsp diced shallot
- 2 Tbsps parsley (finely chopped)
- 1 egg
- 2 Tbsps breadcrumbs
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 100 milliliters vegetable oil (for frying)
- For the tomato sauce
- 1 onion
- 2 garlic cloves
- 500 grams crushed Tomatoes (canned)
- salt
- freshly ground peppers
- 1 pinch Ground cinnamon
- 1 tsp sugar
- 1 sprig rosemary
Preparation steps
Cut the meat into pieces and process through a meat grinder. Mix the ground pork with shallots, parsley, egg and breadcrumbs, then season with salt, pepper and nutmeg. Form the mixture into small, walnut-sized balls. Heat the oil in a pan and fry the meatballs until golden brown on all sides.
For the sauce, peel the onion and garlic and chop finely. Heat 2 tablespoons of oil in a saucepan and sauté the onion and garlic. Add the tomatoes and 50 ml (approximately 1/4 cup) of water, bring to a boil and season with salt and pepper. Stir in the cinnamon, sugar and rosemary, reduce the heat, cover and simmer for 5-10 minutes. Remove from the heat and check for seasoning.
Cook the spaghetti in boiling salted water until al dente. Drain briefly and distribute on warm plates. Pour some of the sauce over the pasta and distribute the meat balls on top. Sprinkle with grated Parmesan and serve.
