====== Wild Boar Teriyaki Meatballs ======
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===== Ingredients =====
  * 1½ pounds finely ground wild boar
  * ⅔ cup panko breadcrumbs, or more if needed
  * 1 large egg
  * 3 tablespoons finely chopped green onions (white and green parts)
  * 2 tablespoons peeled and finely chopped fresh ginger
  * 2 tablespoons soy sauce
  * 1 teaspoon salt
  * ¼ teaspoon red pepper flakes, or more to taste
  * Vegetable oil, for frying
  * 1 recipe teriyaki sauce (see below)
  * Toasted sesame seeds, for garnish
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===== Info =====
  * **Prep:** -
  * **Cook:** -
  * **Serves:** 24 meatballs
  * [[https://library.brads.house/book/1027|Source]]

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===== Directions =====
  - In a bowl, mix together the boar meat, ⅔ cup panko, egg, onions, ginger, soy sauce, salt, and red pepper flakes until just combined. Don’t overmix. Form the meatballs with rounded tablespoon-size portion of the mixture and place on a parchment paper–lined baking sheet. Refrigerate for a few minutes to firm up the meatballs. If they seem too soft, work in a few more breadcrumbs.
  - TO COOK THE MEATBALLS: In a large pot, heat 3 inches of vegetable oil over medium-high heat until it reaches 360°F. Deep-fry the meatballs until cooked through, about 5 minutes. (Alternatively, poach them in simmering water until they float. You can also bake the meatballs in a preheated 400°F oven for about 20 minutes.)
  - Warm the teriyaki sauce in a large skillet. Add the meatballs and turn them to coat with the sauce. Cook for a minute or two to glaze the meatballs. Serve hot topped with toasted sesame seeds.
{{tag>boar pork hunting bread_crumbs scallions ginger soy_sauce teriyaki}}
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