Today on Sardinian Recipes we talk about a very tasty meat dish: wild boar meatballs.
To learn more about this preparation we contacted Andrea Chirra, owner of the Brew Pub Santu Jorgi in Bitti.
ORIGINS. «Nowadays, wild boar meat is very easy to find. Meatballs can be made either in sauce or fried ».
INGREDIENTS. «Ground boar meat, eggs, salt, parsley, garlic and breadcrumbs».
PREPARATION. «The meat is minced, a little pork fat is added, because otherwise the meat remains too stringy and dry, being a wild animal and therefore having little fat. For four kilos of meat, one kilo of lard is added . Salt, parsley, garlic and eggs are then added to the minced meat so that everything is mixed together. Breadcrumbs are added. The meatballs are then formed, about 3 centimetres in diameter, and they are passed through the breadcrumbs so that, when fried, they remain golden on the outside. To fry them, they are immersed in sunflower seed oil which guarantees faster cooking: they must fry for about 5 minutes . They are excellent served on wooden cutting boards with local French fries. We have found that they are very popular, also because they are good and healthy».
TIPS. Meatballs can be accompanied with the excellent craft beer produced by Brew Pub Santu Jorgi.
