Dinner

Stroganoff Meatballs with Mashed Potatoes and Wilted Spinach Recipe

ByNoah Steele January 16, 2026January 16, 2026

Introduction

These stroganoff meatballs paired with creamy mashed potatoes and wilted spinach make a comforting and satisfying meal. The rich, smoky sauce brings a delicious twist to classic meatballs, perfect for a cozy dinner any night of the week.

The image shows a plate with two layers of food placed on a white marbled surface covered partly by a light pink cloth. The first layer is creamy, white mashed potatoes with a smooth and slightly fluffy texture, spread on one side of the plate. Next to it are three round meatballs coated in a rich, shiny brown sauce with visible slices of mushrooms and green herb bits on top, creating a glossy and slightly chunky look. Next to the plate is a skillet filled with more meatballs and thick brown sauce sprinkled with herbs, and a large silver spoon resting inside the skillet, coated in the sauce. In the background, there are two round white bowls—one with fresh, bright green leafy spinach and the other with more mashed potatoes topped with melted butter and black pepper. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp garlic oil, plus extra for the tray
500g beef mince

1 egg
2 tbsp gluten-free plain flour

150g mushrooms, chopped
1½ tsp smoked paprika

1½ tsp wholegrain or Dijon mustard
½ tbsp tomato purée
250ml gluten-free vegetable stock

80g soured cream
Mashed potato and wilted spinach, to serve

Instructions

Step 1: Preheat the oven to 220°C (200°C fan/gas mark 7) and lightly oil a baking tray.

Step 2: In a large bowl, combine the beef mince, egg, 1 tablespoon of flour, a pinch of salt, and ground black pepper. Mix well.
Step 3: Use an ice-cream scoop or spoon to form meatballs and place them evenly spaced on the prepared tray. Bake for 10–12 minutes until browned all over.
Step 4: While the meatballs cook, heat the garlic oil in a small pan over medium heat. Add the chopped mushrooms and cook until they turn slightly golden, about 3–4 minutes.

Step 5: Stir in the remaining tablespoon of flour, smoked paprika, mustard, and tomato purée, coating the mushrooms well.
Step 6: Pour in the vegetable stock, season with salt and pepper, then simmer for 5–6 minutes until the sauce thickens slightly.
Step 7: Reduce the heat to low and stir in the soured cream. Cook for another minute, then add the baked meatballs to the sauce, stirring gently to coat them.

Step 8: Serve the meatballs and sauce hot with creamy mashed potatoes and wilted spinach for a complete meal.

Tips & Variations

For a richer flavor, try adding a splash of white wine to the sauce during simmering.
You can swap beef mince for turkey or pork for a lighter option.

Use Greek yogurt instead of soured cream for a tangier sauce with fewer calories.
Add fresh chopped parsley or dill to the sauce for extra freshness.

Storage

Once cooled, the meatballs with sauce can be frozen for up to three months. Defrost overnight in the refrigerator before reheating gently on the stove until piping hot. Store any leftovers covered in the fridge and consume within 2 days for best quality.

How to Serve

The image shows a white bowl with two brown meatballs covered in orange-brown sauce with mushroom slices on top, placed next to creamy white mashed potatoes with small black pepper specks, both on the left side. To the top right, there is another white bowl filled with mashed potatoes topped with a pat of melting butter and sprinkled with black pepper. Above that bowl, there is a bowl of fresh green spinach leaves. To the right side of the image, a white pan is filled with multiple brown meatballs in a thick orange-brown sauce with mushroom pieces and sprinkled green herbs. A large metal spoon is resting inside the pan, partially covered with sauce. The dishes are arranged on a white marbled surface with a pale pink cloth napkin underneath the bowl and pan. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, this recipe uses gluten-free plain flour and vegetable stock to keep it gluten-free. Just ensure that your mustard and tomato purée are also labeled gluten-free.

How do I reheat the meatballs without drying them out?

Reheat gently on the stove over low heat, stirring occasionally to keep the sauce creamy and the meatballs moist. Adding a splash of extra stock or water can help if the sauce thickens too much during reheating.