Dinner

Stroganoff Meatballs with Mashed Potatoes and Wilted Spinach Recipe

ByHailey Reed December 2, 2025December 2, 2025

Introduction

These stroganoff meatballs served with creamy mashed potatoes and wilted spinach make for a comforting and flavorful meal. The rich sauce, flavored with smoked paprika and mustard, perfectly complements the tender beef meatballs. It’s a great dish to enjoy any day of the week.

A plate holds a serving of creamy mashed potatoes forming the bottom layer, smooth and light beige with a soft texture. On top of the potatoes are three brown meatballs covered in a rich, orange-brown sauce with visible mushroom slices and small green herb pieces scattered over. Next to the plate is a white bowl filled with more mashed potatoes, topped with small pats of melting butter and sprinkled with black pepper. A large white pan is beside the bowl, filled with several meatballs swimming in the same orange-brown sauce with mushrooms and herbs, a metal spoon resting inside the pan. Another white bowl containing fresh green spinach leaves sits towards the top of the frame. All dishes rest on a pale pink textured cloth over a white marbled surface. 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 the flour, and a pinch of salt and ground black pepper.
Step 3: Using an ice-cream scoop or spoon, shape the mixture into meatballs and place them evenly on the prepared tray. Bake for 10–12 minutes until browned and cooked through.
Step 4: While the meatballs bake, heat the garlic oil in a small pan over medium heat. Add the chopped mushrooms and cook until they turn golden, about 3–4 minutes.
Step 5: Stir in the remaining tablespoon of flour, smoked paprika, mustard, and tomato purée. Mix well to coat the mushrooms evenly.
Step 6: Pour in the vegetable stock, season lightly, and simmer the sauce for 5–6 minutes until it thickens slightly.
Step 7: Reduce the heat to low and stir in the soured cream. Cook for an additional minute, then add the cooked meatballs to the sauce and gently stir to coat them thoroughly.
Step 8: Serve the stroganoff meatballs and sauce hot with mashed potatoes and wilted spinach.

Tips & Variations

For extra flavor, add finely chopped onion or garlic to the meatball mixture before baking.
You can substitute sour cream with Greek yogurt for a lighter sauce.
If you prefer, replace beef mince with turkey or chicken mince for a leaner option.
Serve with rice or egg noodles instead of mash for a different twist.

Storage

These meatballs and sauce will keep frozen for up to three months once completely cooled. Defrost overnight in the refrigerator and reheat thoroughly until piping hot before serving.