Wild Boar Meatballs In Gravy

A different spin on the classic Swedish meatballs, using wild boar.

Meatballs:
1 Tbsp. olive oil
1 onion, finely chopped
1 clove garlic, finely chopped
wild boar, minced (600 g)
4 anchovy fillets, finely chopped
breadcrumbs (100 g)
1 egg
milk or single cream (50 mL)
½ tsp. allspice
¼ tsp. nutmeg
1 tsp. sea salt
black pepper, freshly ground

For the Gravy:
butter (25 g)
all-purpose flour, unbleached (25 g)
white wine (100 mL)
well-flavoured beef stock (500 mL)
2 Tbsp. single cream
1 Tbsp. lingonberry jam (or redcurrant or cranberry jelly)

Garnish:
lingonberry jam (or redcurrant or cranberry jelly)
fresh dill

Preheat the oven to 400°F (200°C, Fan 180°C, Gas Mark 6).

Heat the oil in a frying pan and gently fry the onion until it's soft and translucent. Add the garlic and cook for another minute. Remove the pan from the heat and allow the onion and garlic to cool.

Put all the meatball ingredients, including the onion and garlic, in a large bowl and mix them thoroughly - it's easiest to do this with your hands. Shape the mixture into balls somewhere between the size of a walnut and a golf ball - they should be about 40 g in weight and you'll have about 24. Put the balls on a baking tray and bake them for 12-15 minutes until they are cooked through.

To make the gravy, melt the butter in a pan large enough to hold the meatballs. Add the flour, and stir to combine, then cook until the mixture has turned golden-brown - give this a few minutes, as you want the flour to cook out a little. Add the white wine and stir vigorously until it's well mixed in. Gradually add the beef stock, stirring thoroughly between each addition to avoid lumps, until you have a slightly thickened gravy. Add the cream and the jam or jelly, then stir to combine. Taste for seasoning and add salt and pepper as necessary.

Remove the meatballs from the oven. put them in a pan with the gravy and simmer gently for a few minutes to allow all the flavours to combine. Serve with a sprinkling of dill and some more jam or jelly on the side if you like.

Makes 4-6 servings.