If you have the possibility to get yourself some wild boar…then get some!
It tastes delicious…definitely a different flavor than pork, has a much more beautiful and deeper color than pork, and I find it in minced form being much easier to work with than pork.
I heard somewhere it only takes one generation for runaway domesticated pigs to be become wild boars again, so if naturally living domesticated pigs are paleo, wild boar must be paleo deluxe? ;)
When making meatballs, you could flavor them with pretty much anything that you prefer…chopped onions, parsley or any other fresh or dried herb, minced garlic, Dijon mustard and so on.
Anyway…here’s how I did this time:
• 1 lb minced Wild Boar.
• 3 tsp dried Thyme.
• 1 1/2 tsp Onion Powder.
• 1/2 tsp minced Garlic.
• 1/2 tsp ground Allspice.
• 1/2 tsp ground White Pepper.
• 1/4 tsp Salt.
• 3 tsp Cream.
• 1 tsp Butter.
(• + Butter for frying.)
Put the meat in a bowl.
Put the rest of the ingredients in a small pot, bring to a gentle boil and let simmer for a few minutes, then pour it over the meat.
Mix it all thoroughly using you hands, and let stand for a while if you have the time.
Roll the meat mixture into balls (about the size of golf balls) while letting a frying pan heat up.
Fry the meatballs in butter over medium-high heat until they’ve got a nice color and are cooked through.
Done, eat and enjoy. :)
Paleo? I would say so, just skip the cream if you’re strict.
LCHF?: All the way…