Rabbit meatballs with sage and cinnamon
- 600g rabbit meat
- 100g fresh pancetta
- 1/3 glass of white wine
- 1/4 tsp powdered cinnamon
- 1 garlic clove
- ½ shallot
- Extra virgin olive oil
- Salt and pepper
Mince the rabbit meat.
Blend the pancetta, garlic and shallot until smooth and creamy.
In a large dish, combine the rabbit mince, the blended pancetta, cinnamon, salt and pepper. Cover with clingfilm and leave to rest in the fridge for at least 30 minutes.
When rested, remove the mixture from the fridge and shape into small balls.
In a frying pan, heat the olive oil and fry the meatballs together with a few sage leaves. When almost done (approx. 5 minutes before being fully cooked), add a knob of butter and the white wine.