Mini-Elk Meatball Stroganoff

Mini-Elk Meatball Stroganoff
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Looking for a delicious meal that really does take less than 35 minutes to prepare… then you can’t beat a good Stroganoff meal. I enjoy making my stroganoff’s a little different than most. I keep the sauce off the noodles and simply add to the top of the dish. To spice up the dish a bit more, try adding horseradish to the sour cream sauce.

INGREDIENTS

ELK MEATBALLS

  • 1 pound ground elk
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon nutmeg
  • 1 tablespoon dry oregano
  • ½ cup dry breadcrumbs
  • 1 large egg
  • ¼ cup shredded onion
  • Salt, to taste

PASTA

  • 2 cups bow tie pasta
  • 4 tablespoons butter
  • 2 garlic cloves

SAUCE

  • 1 cup sour cream
  • 1 tablespoon Worcestershire
  • 1 tablespoon Horseradish

DIRECTIONS

Meatballs
Preheat oven to 400 degrees. Combine elk, breadcrumbs, egg, onion, onion powder, garlic powder, nutmeg, oregano and salt in a large bowl. Shape into small meatballs and arrange in a single layer on a baking sheet. Place baking sheet in oven and bake until thoroughly cooked..

Pasta
Cook 2 cups of dry bow tie pasta. Add the cloves of garlic to water while cooking. Drain pasta when cooked and put garlic back into pan with butter. Sauté garlic in butter until melted. Add pasta back to butter mixture and stir.

Sour Cream Sauce
Blend 1 cup sour cream with 1 tablespoon Worcestershire and 1 tablespoon horseradish. Place pasta in a bowl, add meatballs and top with sour cream sauce.

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