Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Stroganoff Meatballs with Mashed Potatoes and Wilted Spinach Recipe

★★★★★

4.7 from 85 reviews
  • Author: Noah
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Delicious and comforting Stroganoff meatballs served with creamy mashed potatoes and wilted spinach. These gluten-free beef meatballs are baked to perfection and coated in a rich mushroom and sour cream sauce with a smoky paprika kick, making a hearty and flavorful meal perfect for any day of the week.

Ingredients

Scale

Meatballs

  • 2 tbsp garlic oil, plus extra for the tray
  • 500g beef mince
  • 1 egg
  • 2 tbsp gluten-free plain flour, divided
  • Salt and ground black pepper, to taste

Sauce

  • 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

To Serve

  • Mashed potatoes
  • Wilted spinach

Instructions

  1. Preheat and prepare the tray: Heat the oven to 220C/200C fan/gas 7. Lightly oil a baking tray to prevent sticking.
  2. Make the meatball mixture: In a large bowl, combine the beef mince, egg, 1 tbsp of gluten-free plain flour, and a pinch each of salt and ground black pepper. Mix thoroughly to combine all ingredients evenly.
  3. Form and bake meatballs: Using an ice-cream scoop, portion the mixture into meatballs and place them evenly spaced on the oiled baking tray. Bake in the preheated oven for 10-12 minutes, or until the meatballs are evenly browned and cooked through.
  4. Prepare the sauce base: While the meatballs bake, heat 2 tbsp garlic oil in a small pan over medium heat. Add the chopped mushrooms and cook for a few minutes until they are slightly golden and tender.
  5. Add seasonings and thicken the sauce: Stir in the remaining 1 tbsp gluten-free plain flour, smoked paprika, mustard, and tomato purée, coating the mushrooms evenly. Slowly pour in the vegetable stock, season with salt and pepper to taste, and let the sauce simmer gently for 5-6 minutes until slightly thickened.
  6. Finish the sauce and combine with meatballs: Reduce the sauce heat to low and stir in the soured cream. Cook the sauce for an additional minute to warm it through without boiling. Add the baked meatballs to the sauce, stirring gently to coat them evenly.
  7. Serve: Serve the stroganoff meatballs hot with creamy mashed potatoes and a side of wilted spinach for a complete meal. Stored properly, this dish can be frozen once cooled and reheated thoroughly after defrosting overnight.

Notes

  • The meatballs can be frozen after cooking and coated in sauce. Defrost overnight in the fridge before reheating.
  • Use gluten-free plain flour to keep this recipe gluten-free.
  • Adjust seasoning in the sauce to taste, especially salt and pepper.
  • Wilt spinach by quickly sautéing in a pan with a little olive oil or steaming.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking and Stovetop
  • Cuisine: European

Keywords: stroganoff meatballs, gluten free meatballs, beef meatballs, mushroom sauce, mashed potatoes, comfortable dinner, easy dinner recipe

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://mealbynoah.com/stroganoff-meatballs-with-mashed-potatoes-and-wilted-spinach-recipe/