Meatloaf-Meatball Stroganoff

Meatballs

In a big bowl mix:

1# ground elk

1# ground bison

1# turkey sausage

8oz. crushed crisps

2 lg. pasture raised eggs

1c - 1-1/2c beef broth

Chop the following and add to the bowl:

2 stalks celery

1 med. purple onion

2/3c green part of aSt leek

1 med. carrot - grated

Mix well with a heavy wooden spoon or clean hands. Form into meatballs, place on a parchment covered baking sheet and bake until nicely browned, 30-40 minutes. I made these ahead and froze in a gallon zip-type bag.

Stroganoff

Bring 2-3 quarts of water to a boil then add 1# thin spaghetti. Once the pasta boils a few minutes, add 1-2oz. finely chopped curly kale. When the pasta is al denté, drain then put it back into the pot. Add 1 can Cream of Mushroom soup, stirring gently to coat the pasta. Add 2# of frozen meatballs, also stirring them in.

Chop the vegetables:

1/2 lg. purple onion

1/3 green bell pepper

1/3 orange bell pepper

8-10oz. small mushrooms

1oz. EVOO roasted garlic

Sauté these until crisp tender, in 4T of butter, adding the chopped garlic at the very end, then stir them into the pot of pasta and meatballs.

Stir 2c beef broth into 12oz. sour cream and pour over all these ingredients, then toss to mix and coat everything.

Chill several hours, then warm it up again. This changes the pasta making it a resistant starch. This will improve the flavors and also reduces the glycogen level of the pasta making it much healthier than eating it right after the initial cooking. . .Lin