Hunter-gatherer's mini meatballs

A recipe by Simon-Pierre Murdock from Morille Québec

Quantity: 4 to 6 servings

Ingredients

For the sauce

• 1 onion, chopped
• 2 tbsp (30 ml) olive oil
• 6 fresh tomatoes
• ½ oz (14 g) dried boletus or other available wild mushrooms
• 1 acorn squash
• Salt and pepper to taste
• ½ cup (125 ml) red wine

For the meatballs

• ½ lb (227 g) ground moose
• 1 partridge or grouse, cut into strips
• ½ cup (125 ml) chopped parsley
• 2 eggs lightly beaten
• ⅓ to ½ cup (75 to 125 ml) regular breadcrumbs
• Salt and pepper to taste
• Olive oil for cooking

Toppings and pasta

• 1 cup (250 ml) grated pecorino cheese
• 1 packet of tagliatelle or egg noodles

Preparation

1. Prepare the sauce. In a large saucepan, brown the onion in 1 tbsp (15 ml) of oil and add the whole tomatoes and dried mushrooms.
2. Start the oven at 400°F (210°C) and bake the halved squash, flesh side down, seasoned with salt, pepper, and the remaining olive oil.
3. Start a pot of boiling water to cook the pasta.
4. Pour the red wine into the sauce and simmer for about 15 minutes over low heat, adjusting the seasoning if necessary.
5. Remove the squash from the oven, scoop out the inside, removing the seeds, and put the well-cooked flesh into the sauce. Simmer for ten minutes, stirring regularly.
6. Cut the partridge or grouse strips into small cubes.
7. In a bowl, mix all the ingredients for the meatballs except the oil. Shape into grape-sized balls.
8. In a large skillet, brown the meatballs in the oil on all sides and set aside.
9. Cook the pasta in a pot of boiling water and then drain.
10. Place the pasta in bowls, top with the sauce, then add the meatballs and fresh pecorino on top.