Sarah’s Rap: Here is my final recipe shared as part of my “Where’s the Beef” series. This recipe replaced beef with wild boar in my meatball recipe, and in my 2nd attempt included a few additional tweaks that suited the pork, which technically wild boar is. Given that, my conclusion drawn from experimenting with this recipe is that wild boar is not a similar taste replacement to beef, but better suited to a commercially-raised pork substitute. Seasonings that would therefore pair well with wild boar are the same that would compliment pork- ginger, garlic, apples, mustard, cloves, soy (or a coconut amino alternative) and sage, for example. I’ve used several of these seasonings in this recipe as opposed to the traditional Italian seasonings I normally use in beef meatballs, which paired well with the zucchini and summer squash noodles.
Although this meat did not taste anything like beef, it still makes an excellent addition to my meal toolkit and I am excited to try new things in the future. I used to make a stir-fried pork with green onions and I think wild boar would also be excellent in that recipe if I could get the right cut of meat. I was only able to find ground meat so far, but I will be on the lookout for more of a “chop” or “loin” cut. I also bought some hog casings to attempt wild boar sausage. Who would have thought I’d ever get so excited about something like an Amazon delivery of hog casings? LOL, oh how times have changed!
I hope you enjoy this recipe for Wild Boar Meatballs with Squash Noodles:
Wild Boar Meatballs with Squash Noodles
Yields: 3-4 servings
1 teaspoon bacon fat
- 1 pound ground wild boar
- 2 cloves garlic, minced
- 1/4 cup finely chopped shallots
- 3 Tablespoons coconut aminos
- 1 Tablespoon grated ginger
- 1 Tablespoon minced cilantro
- 1 tablespoon toasted sesame oil
- 1 egg
- 2 Tablespoons almond flour
- 1/4 teaspoon sea salt
- 1/8 teaspoon ground black pepper.
- 4 medium to large zucchini and/or yellow squash, spiralized***
- 2 Tablespoon olive or coconut oil
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt
***Prep noodles by spiralizing squash using a spiralizer tool. I bought a simple hand-held one from Utensily.com which I like a lot. I use it often and it’s compact enough to not take up a lot of room in my cupboard. Mine has 2 settings – one for thin noodles and one for thicker ones. While I prefer thicker noodles, you can choose your preference. Just note that thinner noodles will not take as long to cook.
Melt 1 teaspoon bacon fat in warm pan and place meatballs in pan. Brown meatballs lightly on each side for 1 minute each. Cover with foil or a lid and reduce heat to medium-low. Cook meatballs, turning carefully half-way through, until no longer pink in the center, about 10-12 minutes.
I like to turn up heat to high and remove lid for an additional 1-2 minutes to crisp up bottom and yummy bits that fell off. Seriously folks, those little bits of browned goodness in the pan are not to be missed! Remove meatballs to a plate and cover with foil until noodles are done, if needed.
Meanwhile while meatballs are cooking, heat 2 Tbsp coconut or olive oil in another large frying pan over medium-high heat. Add minced garlic (2 cloves) in hot pan and top with squash noodles. Let sizzle and fry for 1 minute, stir, and continue to cook for 3-4 minutes. Flip one time and cook 2 minutes or until al dente. I find it is best to not stir too often, else they tend to fall apart. Depending on the size of your frying pan, you may need to cook a little longer or cook in batches. When done, sprinkle with sea salt, divide among 3-4 plates and top with meatballs.
If desired, serve with steamed or roasted vegetables (such as carrots or cauliflower- remember the rule to try to eat a rainbow of colors!).
(recipe updated 1/21/18)