Preparation time: 45 minutes.
Grilling time: 60 min.
Difficulty: medium
Grill temperature: 110 ° C
Method: smoking


40 g WILD CLASSIC spice mix from COOKandGRILL

800 g game minced meat

200 g minced pork (Duroc)

2 pieces of eggs

4 sprigs of thyme, picked

6 sprigs of parsley, chopped

20 pieces cabbage florets

30 g cornstarch (maizena)

20 slices of bacon

20 toothpicks

Cranberry BBQ Sauce:

100g shallots

200 grams of lingonberries

100ml of water

100 ml Balsamic Blanco

1 tsp soy sauce

172 tsp Worcestershire sauce


Soak the Wood Chips for at least 30 minutes.

Blanch the cabbage florets, rinse well in ice water and dry.

Mix the game and minced pork with the WILD CLASSIC spice mixture, eggs, thyme and parsley. Weigh out 20 balls of approx. 50 g each. Roll the cabbage florets in cornstarch.

Flatten the 20 meatballs and place a ball of cabbage florets in the center.

Close the minced meat and cabbage florets tightly and form even balls. Halve the bacon slices crosswise, wrap them around the meatballs in a criss-cross pattern and then secure with a toothpick.

For the Cranberry BBQ Sauce:

Finely chop the peeled onion, mix in a saucepan with water and balsamic vinegar and reduce by half.

Add the remaining ingredients and then reduce by half again over a low heat.

Prepare the grill or smoker to 110°C. Place the prepared WILD OINK BALLS in the grill/smoker and add a handful of smoking chips to the embers. Brush with the BBQ sauce after 40 minutes. They are done when the core temperature has reached 70 °C.