Wild Boar Meatballs with Red Chimichurri & Sumac Greek Yogurt

Servings: 6

Prep Time: 35 minutes

Cook Time: 25 minutes

Red Chimichurri

1/2 cup fresh cilantro, chopped

1/2 cup fresh mint, chopped

1/4 cup fresh chives, chopped

2 tablespoons minced garlic

1 cup small diced onion

1/2 cup red wine vinegar

1/2 cup of olive oil

3 tablespoon Aji Panca Chile Pepper

1 teaspoon dried Mexican Oregano

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

Meatballs

2 pounds wild boar chunks (preferable from shoulder and stomach), can substitute pork shoulder  

1/2 pound of hickory smoked bacon

1 small onion diced

3 tablespoons minced garlic

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

2 cups full fat Greek yogurt

2 teaspoons Sumac (optional)

Zest of half a lemon

Directions:

1. To make the red chimichurri, add the cilantro, mint, chives, garlic, onion, vinegar, olive oil, Aji Panca Chile Pepper, oregano, salt and pepper to a medium size mixing bowl. Mix everything to combine well, then cover and let sit at room temperature while you make the meat balls. This red chimichurri can be stored in the refrigerator for up to 1 week.
2. To make the meat balls, use a grinder with a small dye. Make sure all the parts are properly chilled before using. Then grind the wild boar and bacon together. Grind only once. Then add the onion, garlic, salt and pepper to the grind. Use your hands to mix everything together until the seasonings are evenly distributed. Portion the meatballs out to about 2 ounces each. Roll the portions in your hand to form a ball, then place the meatballs on a baking sheet. Repeat this process with the rest of the meat.
3. Once you have made all the meatballs, place them in the oven and baked for about 25 minutes or until an internal temperature of 145F has been reached.
4. To serve, mix the Greek yogurt with the sumac and lemon zest then spread the yogurt on a serving tray, top the yogurt with the meatballs then drizzle the red chimichurri over the top.