CategoryAppetizers, Bites/Snacks, Game, Meat
These Wild Boar Meatballs with Sage Butter offer a rich, earthy flavor enhanced by a fragrant sage butter sauce. Wild boar has a lean, slightly sweet taste, making it a gourmet alternative to traditional beef or pork meatballs. Perfect for elegant dinners, holiday feasts, or pairing with rustic sides, these meatballs are tender, juicy, and full of robust flavor.
For the Wild Boar Meatballs
450 g ground wild boar
½ cup breadcrumbs (or almond flour for a low-carb version)
¼ cup grated Parmesan cheese
1 egg
1 clove garlic, minced
1 tbsp fresh parsley, finely chopped
1 tsp fresh sage, finely chopped
½ tsp salt
¼ tsp black pepper
½ tsp red pepper flakes (optional, for heat)
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tbsp olive oil (for searing)
For the Sage Butter Sauce
4 tbsp unsalted butter
10 fresh sage leaves
1 tsp lemon juice
¼ tsp salt
¼ tsp black pepper
For Serving
Freshly grated Parmesan cheese
Crispy fried sage leaves (optional)
Rustic bread, mashed potatoes, or polenta
Make the Meatballs
1
- In a mixing bowl, combine:
- Ground wild boar, breadcrumbs, Parmesan cheese, egg, garlic, parsley, sage, salt, black pepper, red pepper flakes, Dijon mustard, and Worcestershire sauce.
- Mix gently until well combined but do not overwork the meat.
- Roll into 1-inch meatballs and place on a parchment-lined tray.
Cook the Meatballs
2
- Heat olive oil in a large skillet over medium heat.
- Sear the meatballs, cooking for 3-4 minutes per side, until browned all over.
- Reduce heat to low, cover, and cook for 5-7 more minutes, until cooked through.
- Remove meatballs from the pan and set aside.
Make the Sage Butter Sauce
3
- Melt butter in the same pan over medium-low heat.
- Add fresh sage leaves and let them sizzle for 1-2 minutes until crisp.
- Add lemon juice, salt, and black pepper.
- Swirl the pan to combine flavors, then remove from heat.
Serve and Enjoy
4
- Drizzle the sage butter sauce over the meatballs.
- Garnish with crispy fried sage leaves and freshly grated Parmesan.
- Serve with rustic bread, mashed potatoes, or creamy polenta.
Pro Tips
5
- For an extra crispy crust: Coat the meatballs lightly in flour before searing.
- For a richer sauce: Add a splash of white wine or bone broth to the butter sauce.
- For a unique twist: Serve with a fig or cranberry compote for a hint of sweetness.
Ingredients
For the Wild Boar Meatballs
450 g ground wild boar
½ cup breadcrumbs (or almond flour for a low-carb version)
¼ cup grated Parmesan cheese
1 egg
1 clove garlic, minced
1 tbsp fresh parsley, finely chopped
1 tsp fresh sage, finely chopped
½ tsp salt
¼ tsp black pepper
½ tsp red pepper flakes (optional, for heat)
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tbsp olive oil (for searing)
For the Sage Butter Sauce
4 tbsp unsalted butter
10 fresh sage leaves
1 tsp lemon juice
¼ tsp salt
¼ tsp black pepper
For Serving
Freshly grated Parmesan cheese
Crispy fried sage leaves (optional)
Rustic bread, mashed potatoes, or polenta
Directions
Make the Meatballs
1
- In a mixing bowl, combine:
- Ground wild boar, breadcrumbs, Parmesan cheese, egg, garlic, parsley, sage, salt, black pepper, red pepper flakes, Dijon mustard, and Worcestershire sauce.
- Mix gently until well combined but do not overwork the meat.
- Roll into 1-inch meatballs and place on a parchment-lined tray.
Cook the Meatballs
2
- Heat olive oil in a large skillet over medium heat.
- Sear the meatballs, cooking for 3-4 minutes per side, until browned all over.
- Reduce heat to low, cover, and cook for 5-7 more minutes, until cooked through.
- Remove meatballs from the pan and set aside.
Make the Sage Butter Sauce
3
- Melt butter in the same pan over medium-low heat.
- Add fresh sage leaves and let them sizzle for 1-2 minutes until crisp.
- Add lemon juice, salt, and black pepper.
- Swirl the pan to combine flavors, then remove from heat.
Serve and Enjoy
4
- Drizzle the sage butter sauce over the meatballs.
- Garnish with crispy fried sage leaves and freshly grated Parmesan.
- Serve with rustic bread, mashed potatoes, or creamy polenta.
Pro Tips
5
- For an extra crispy crust: Coat the meatballs lightly in flour before searing.
- For a richer sauce: Add a splash of white wine or bone broth to the butter sauce.
- For a unique twist: Serve with a fig or cranberry compote for a hint of sweetness.
Notes
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