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.
Paleo Wild Boar Meatballs with Squash Noodles
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tolerating. Not only beef, but things like almonds, lemons, avocados, cucumbers, tomatoes, garlic, salicylic acid and a few others made the list. This was definitely upsetting, particularly the last one. Do you realize all the things salicylic acid is in? I hadn’t until I started researching. It’s not pretty! But as upsetting as that sensitivity is, the beef one seemed to bother me even more. Probably because I felt like one of my last comfort foods was being taken away. If you’re wondering why I have so many food sensitivities, this is very common for people suffering from Leaky Gut, particularly with foods that are eaten often. Leaky What? For more information on Leaky Gut and the bane of my existence in recent years, check out
The Sister Rap 