Wild Boar Balls Immersed in Mango Chutney

Martinelli Winery

3360 River Road
Windsor, CA 95492

  • RECIPE YEAR: 2014
  • RECIPE BY: Park Ave. Catering
  • YIELD: Serves 10
  • PAIRS WELL WITH: Martinelli Giuseppe & Luica Zinfandel

"Wild" pigs are abundant in California's Sonoma Coast appellation. They tend to find ripening Pinot Noir and Chardonnay grapes a delectable treat. On occasion we have harvested some delicious, albeit expensive, wild pork. Not grass fed, but grape fed.

Mango Chutney

  • 3 cups peeled and chopped mangoes (2 or 3)
  • 1/2 cup apple cider vinegar
  • 1 cup sugar
  • 1/2 cup dried cranberries
  • 1/2 cup finely chopped shallots
  • 2 tablespoons finely chopped fresh ginger
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon mustard seeds
  • Pinch of red pepper flakes
To make the chutney, in a large, heavy, nonreactive saucepan over medium-high heat, combine the mangoes, vinegar, sugar, cranberries, shallots, ginger, garlic, mustard seeds and red pepper flakes. Bring to a simmer, then reduce the heat to low and simmer, uncovered, stirring occasionally, until thickened, at least 1 hour. While the chutney is simmering, start the meatballs.


  • 2 quarts chicken or beef stock
  • 2 pounds Hawaiian Portuguese-style sausage or spicy Italian sausage
  • 1/2 cup panko (Japanese bread crumbs)
  • 1/2 tablespoon Pickapeppa sauce
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 teaspoon freshly grated nutmeg
  • 1 egg
To make the meatballs, in a stockpot over high heat, bring the stock to a boil. 

Meanwhile, in a large bowl, combine the sausage, panko, Pickapeppa sauce, Worcestershire sauce, nutmeg and egg and mix thoroughly. Form the meat mixture into bite-size balls, each about 1 inch in diameter.

Working in batches, drop the meatballs into the boiling stock and cook for 10 to 15 minutes, depending on their size. Drain on paper towels.

When the chutney has thickened, add the meatballs and heat through. Serve warm.

Both the chutney and the meatballs can be made ahead and refrigerated. Just before serving, combine them in a covered casserole dish or Dutch oven, place in a preheated 350°F oven and bake until heated through.