Wild Boar (or Turkey) and Mushroom Meatballs

Adapted from Reclaiming Yesterday.

Goes well with Spaghetti Squash and Sauteed Greens with Raisins and Pine Nuts.


  • 1 lb ground wild boar (or other ground pork or turkey)
  • 1½ cup finely chopped mushrooms
  • 1 garlic clove, minced
  • ¼ cup grated parmesan
  • ½ tsp ground sage
  • ¼ tsp dried thyme
  • 2 tbsp almond flour
  • 1 tsp oregano
  • 1 egg
  • olive oil
  • salt, pepper


Preheat oven to 400°F.

Heat a cast iron skillet to medium high heat. Add a generous drizzle of olive oil along with minced garlic.

Sautee for 15 to 30 seconds and add chopped mushrooms, sage, thyme, salt, and pepper. Cook until mushrooms have softened, about 5 minutes.

Add mushroom mixture to a mixing bowl along with ground boar, grated cheese, almond flour, egg, oregano, salt and pepper.

Using your hands, thoroughly mix ingredients until well combined.

Divide mixture into 12 sections, forming each one into a ball.

Return pan to stovetop and bring to medium high heat. Add a bit more oil, and meatballs, leaving a space between each one. Cook for about 2 to 3 minutes, and then flip, continuing to cook for an additional 2 to 3 minutes.

Transfer pan to oven, and bake for an additional 10 minutes.

Types of Stuff