Ingredients:

1 pound Ground Beef (80/20)

1 pound Ground Wild Boar (70/30)

2-3 slices of bread (crusts removed & cubed)

      or 1/3 cup breadcrumbs

1/2 cup milk or bone broth

1 medium onion, finely grated

3 garlic cloves, mashed

2 eggs

2-4 Tablespoons parmesan cheese, grated

1/4 cup fresh parsley, finely chopped

2 teaspoons salt

1 teaspoon pepper

1 large jar of marinara sauce


Directions:

In a small mixing bowl, add grated onion to milk or bone broth. The onion should be very liquidy from being grated. Add bread or breadcrumbs to liquid mixture and let sit 3-5 minutes. 


In a large mixing bowl add all remaining ingredients including the bread/liquid mixture. Mix together until everything is combined. The mixture should be slightly wet. This will ensure a tender meatball. At this point it is best to leave mixture in fridge for 20-30 minutes, but if you're impatient like me, then heat up a skillet over medium heat and start searing your meatballs until browned on all sides.


In a large sauce pan add meatballs to marinara sauce and cook covered on low heat for at least 30 minutes. You can also bake the meatballs on a non-stick pan in the oven at 425 for 20 minutes. Serve with pasta, spaghetti squash, or on crusty submarine bread with mozzarella or provolone. Garnish with fresh basil. 

Prep Time: 10-15 minutes

Cooking Time: 20 minutes

Makes about 30-35 medium sized balls

Italian Meatballs

The perfect Italian meatball requires high quality meat with a decent amount of fat. The Big Island wild boar is a perfect combination here with its complex nutty flavors that pair perfectly with the highlighted flavors of parmesean and parsley. In Italy it is actually very common to use wild boar in recipes and the Italians often marinate the meat in red wine for a number of days before cooking. I find this unnecessary with the Big Island wild boar due to its lack of gameness and mild flavor.


I've listed substitutes for ingredients and cooking methods but all options come out wonderful. No need to split this recipe in half, you will probably eat 5-6 of them right off the pan and any leftovers can be frozen for meal prep. Opt for an imported marinara from Italy for the best flavor. The United States just doesn't have the quality of tomatoes like Italy does and you will notice the difference.