Flavorful & Fast Wild Boar Meatballs With Teriyaki Sauce
These tasty teriyaki wild boar meatballs are super quick to make and also freezer friendly. Half this recipe or make the whole batch to feed a crowd or freeze some for later. They’re so delicious, I don’t think you’ll have a problem with having too many of these on hand. This Asian spin on the typical meatball recipe keeps these fresh and exciting, great served over rice, on a sandwich, over greens, or all by themselves as a satisfying snack. An easy homemade teriyaki sauce poured over top makes this recipe really stand out.
A Delicious & Extremely Sustainable Choice Of Meat
Our Southwestern wild boar roam the forests, foraging their natural diet. They love to eat berries, nuts, roots and tubers which give their meat its unique and delectable flavor profile. They’re trapped under the supervision of specialized veterinarians and butchered by a small scale, species specific facility. Just like all of our products, we care about where this meat comes from. Wild boar are actually an invasive species to North America, and their population continues to grow. They ruin crops and disrupt the growth of endangered plants in forests by digging in the soil. When we eat humanely trapped wild boar meat it helps to protect our food supply and forest ecosystems.
Once You Go Wild Boar, You’ll Never Go Back
People are always asking us about the best ways to eat wild boar. If you’re used to eating pork, the nutty and delicious flavor of wild boar meat will blow your mind. It’s so much more flavorful and satisfying than conventional pork. Customers tell us all the time that they find themselves unable to go back to eating conventional pork after trying out this meat. In addition to the unbeatable flavor, wild boar meat offers a multitude of health benefits that blow pork out of the water. It’s lower in total fat and calories while offering more omega 3 fatty acids, vitamins and minerals. We are big believers in the advantages of eating wild meat and the nutritional profile of wild boar is a perfect example of this.
- 2 lbs ground wild boar
- 4 eggs
- 1 tablespoon grated fresh ginger
- 4 large cloves of garlic, finely minced
- 1 cup Japanese Panko breadcrumbs
- 3 green onions, sliced thin
- 2 teaspoons sea salt, divided
- 1 lb broccoli, chopped into bite sized florets
- 2 tablespoons avocado oil
- Chopped cilantro for garnish
For the sauce:
- ¾ cup coconut aminos
- ⅓ cup agave syrup
- 2 cloves garlic, finely minced
- 1 tablespoon fresh ginger, finely minced
- 1 tablespoon chili paste
- Juice of two limes
- Preheat the oven to 400 degrees Fahrenheit. While it’s heating up, combine the ground wild boar, eggs, minced ginger and garlic, bread crumbs, green onions and 1 teaspoon of sea salt. Use your hands to mix just until everything is fully combined (be careful not to overmix).
- Form heaping tablespoon sized meatballs and place them on a greased baking sheet. This recipe should make approximately 35 meatballs.
- Bake in the preheated oven for 20-25 minutes, rotating the pans halfway through.
- While the meatballs are baking, make the sauce. Mix together the coconut aminos, agave syrup, minced garlic and ginger, chili paste and lime juice. Bring to a boil and reduce heat to medium-low to simmer. Stir frequently until sauce thickens slightly, approximately 10 minutes. Set aside and let cool.
- When the meatballs are finished cooking, pour the slightly cooled teriyaki sauce over them. Extra sauce can be poured over any vegetable sides you’re serving with the meatballs. Garnish with chopped cilantro. Serve and enjoy. If freezing some of the meatballs for later use, freeze without the sauce. Make the sauce fresh for serving each time.
The Friendly & Knowledgeable Beck & Bulow Team Is Here To Support You
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar and seafood.