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      • 1½lbs Ground Wild Boar
      • 2 Eggs
      • 1 cup Unseasoned Breadcrumbs (ideally homemade breadcrumbs)
      • ½ cup Fresh Italian Parsley, minced
      • 1 ½ cup Onion, chopped
      • 1 tbsp + 1 tsp Salt
      • ~12 grinds of Black Pepper (Tellicherry Pepper)

      • 2lbs Fresh Pasta


      • Parmigiano Reggiano Cheese
      • Bread Crumbs
      • Minced Italian Parsley


1.Combine the ground boar, eggs, breadcrumbs, onion, parsley, salt and pepper in a bowl. Mix with your hand to ensure good distribution of the ingredients.
2. Preheat your oven to 350.
3. Take some of the meatball mixture and form a small patty. Cook the patty in some oil on the stove top, and taste to assess whether the mixture is seasoned to your liking.
3a. For big meatballs: Form the meatball mix into 2oz balls (~1 ½ inches diameter). Heat some oil in a frying pan and add the meatballs. Sear them on all sides. Move the frying pan to the oven and roast until cooked through (~15 minutes).
3b. For small meatballs: Form the meatball mix into 1oz balls (~3/4 inch diameter). Place on a baking pan in the oven and roast until cooked through (~15 minutes).
4. Cook the pasta.
5. Top the pasta with the red sauce. Put one big meatball or a few small meatballs on top. Garnish with some freshly grated/shaved parmigiano reggiano, parsley and breadcrumbs. Serve.

Source: http://marxfood.com/wild-boar-meatballs-recipe/