I have definitely flicked that Christmas over eating switch. I need to reign it back in as it is only December 6th! I also want to lighten what I eat a bit. I absolutely want to make and eat food that denies the weather and speaks of brighter times.
These meatballs are a perfect start. Have them with your carb of choice – pasta, rice, potatoes (pile them on a baked potato!), cous cous, or have them with your brunch eggs. I love meatballs with my eggs, they are the perfect vehicle for dragging through a runny egg yolk. These would be great in a sandwich too! Add some cheese and make a toastie or have them in a baguette.
I originally made these with wild boar which I get from my farmers market but I fully understand that wild boar is not an easy meat to source. It is great if you can though, so do use it, but I also make these with pork. I make these gluten free and so the lightness that would normally come from bread, I add with some chickpea flour. The real joy of that experiment was that it gifted the meatballs a lovely crust.