Wild Boar Teriyaki Meatballs
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
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.