Potato Balls with Meat Filling

Ingredients

• 600 g starchy potatoes
• Salt
• 100 g flour
• 1 egg
• 1 egg yolk
• nutmeg
• 100 g clarified butter
• 500 g wild boar meat (from the shoulder)
• 1 Tbsp clarified butter
• 1 onion
• 1 Garlic clove
• 1 egg
• 2 tbsp breadcrumbs
• 1 Tbsp freshly chopped thyme
• Salt
• ground pepper

Instructions

1. 1.

   Peel, wash and boil the potatoes in salted water for about 30 minutes. Drain, let cool, then refrigerate overnight.

2. 2.

   For the filling rinse the meat, pat dry and finely chop (or pulse through a grinder). Sauté in hot clarified butter. Peel and dice the onion and garlic finely; add to the meat and cook until golden brown. Transfer to a bowl, let cool, then mix in the egg, breadcrumbs, thyme, salt and pepper.

3. 3.

   Press the potatoes through a masher, combine with flour, egg, yolk, salt and nutmeg, and let the dough rest slightly. Add more flour if needed so the dough is workable. Shape into a log, cut into about 12 pieces, flatten each, place a tablespoon of filling in the center, and roll into balls. Heat clarified butter in a deep pan and fry the balls for 10–15 minutes until golden brown, occasionally spooning hot butter over them and turning regularly.

4. 4.

   Remove from the pan and serve immediately.