Gluten-free, dairy-free, soy-free, egg-free
This is the only paleo-friendly wild game meatball recipe you will ever need. Yes, you can make meatballs without eggs or bread crumbs. The onion mixture helps bind the meat together but you have to be extra gentle when browning them on the pan.
The secret to good food is using fresh, good quality ingredients, so don’t worry too much if you put too little or too much of anything.
- 2 tablespoons organic unsalted butter
- 1 lb of ground wild boar
- 1 lb of ground wild venison
- 1 medium onion
- 1 small thumb of ginger (optional)
- 1 giant pinch of italian spices
- Unrefined salt and pepper
- 1 dash of red wine (optional)
- 1 jar of tomato sauce (We like Neal’s Organic Tomato Sauce)
- 2-3 bay leaves
- Preheat oven to 350ºF.
- Melt organic unsalted butter on cast iron pan on medium high.
- Put aromatic mixture in blender: onion, ginger, italian spices, salt, pepper. Pulse until it turns into a paste. Put a handful of paste aside for the sauce and use the remaining for the meatballs.
- Mix ground boar, ground venison and aromatics together. Form balls.
- When pan is hot, gently brown meatballs evenly on all sides.
- When meatballs are evenly browned, deglaze the pan with red wine.
- Pour enough tomato sauce and remaining aromatic mixture to cover the meatballs.
- Add bay leaves.
- Bake in oven for 28-35 minutes, depending on the size of the meatballs.
You may serve this with cruciferous vegetables or your choice of gluten-free pasta and you have one healthy, hearty meal.