Moose, Veal and Pork Meatballs with Tomato Sauce
From:	Hunting and Fishing Club, Fermont, Quebec, Canada
Comments:	Here is a delicious way to eat ground moose. Serve over boiled spaghetti, sprinkled with grated Gruyere or Parmesan cheese. With this recipe, it is possible to serve as many guests as desired, as meatballs can be prepared ahead of time and frozen. When needed, remove meatballs from the freezer, prepare tomato sauce and then cook thawed meatballs as indicated.
Servings:	10

1 pound [454 g] ground moose 1 pound [454 g] ground veal 1 pound [454 g] ground pork 1 large onion, finely chopped 2 cloves garlic, minced 1 egg yolk 1/2 cup [125 L] breadcrumbs 1/8 teaspoon [0.5 mL] thyme 1/8 teaspoon [0.5 mL] oregano 3 tablespoons [45 mL] chopped parsley 5 tablespoons [75 g] margarine Tomato Sauce 1 large onion, chopped 4 tablespoons [60 mL] vegetable oil 3 cloves garlic, crushed 3 pounds [1.4 kg] fresh tomatoes or 2 [28-ounce / 796-mL each] cans tomatoes 1 bay leaf 4 tablespoons [60 mL] minced parsley Salt and pepper, to taste Pinch sugar

Well mix together ground moose, ground veal, ground pork, chopped onion, minced garlic, egg yolk, breadcrumbs, thyme, oregano and chopped parsley. Shape mixture into medium-sized balls. Brown meatballs into hot melted margarine. Drain meatballs. Throw away fat. Reserve meatballs while preparing sauce. Mix meatballs into hor tomato sauce. Cover and simmer for approximately 40 minutes, over low heat. Tomato Sauce Brown chopped onion into hot vegetable oil. Mix in crushed garlic, tomatoes, bay leaf, minced parsley, salt, pepper and sugar. Simmer for approximately 20 minutes.