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Stroganoff Meatballs with Mashed Potatoes and Wilted Spinach Recipe

★★★★★

4.9 from 113 reviews
  • Author: Hailey
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

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

Ingredients

Scale

Meatballs

  • 2 tbsp garlic oil, plus extra for the tray
  • 500g beef mince
  • 1 egg
  • 2 tbsp gluten-free plain flour (divided)
  • Pinch of salt
  • Pinch of ground black pepper

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 potato
  • Wilted spinach

Instructions

  1. Prepare the oven and tray: Preheat the oven to 220°C (200°C fan) or gas mark 7. Lightly oil a baking tray to prevent the meatballs from sticking.
  2. Make the meatballs: In a large bowl, combine the beef mince, egg, 1 tablespoon of gluten-free plain flour, a pinch of salt, and ground black pepper. Mix well until all ingredients are thoroughly combined.
  3. Shape and bake meatballs: Use an ice-cream scoop or your hands to form evenly sized meatballs and place them on the prepared baking tray. Bake in the preheated oven for 10 to 12 minutes or until the meatballs are evenly browned and cooked through.
  4. Prepare the Stroganoff sauce: While the meatballs bake, heat the 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 sauce: Stir in the remaining 1 tablespoon of gluten-free plain flour, smoked paprika, mustard, and tomato purée, mixing well to coat the mushrooms evenly.
  6. Simmer the sauce: Pour in the gluten-free vegetable stock and season with salt and pepper to taste. Let the sauce simmer gently for 5 to 6 minutes, allowing it to thicken slightly.
  7. Finish the sauce: Reduce the heat to low, stir in the soured cream, and cook for an additional minute. Then, add the baked meatballs into the sauce and stir gently to coat them well with the Stroganoff sauce.
  8. Serve: Serve the Stroganoff meatballs hot alongside creamy mashed potatoes and wilted spinach for a complete meal.
  9. Storage and reheating: Once cooled, the meatballs in sauce can be frozen for up to three months. Defrost overnight in the refrigerator and reheat thoroughly until piping hot before serving.

Notes

  • The recipe uses gluten-free flour and vegetable stock, making it suitable for gluten-free diets.
  • You can substitute soured cream with Greek yogurt for a lighter option, but add it off the heat to prevent curdling.
  • Use an ice-cream scoop to ensure uniform meatball size and even cooking.
  • Wilted spinach can be prepared by briefly steaming or sautéing fresh spinach until tender.
  • Meatballs can be made ahead and stored frozen, making this a convenient make-ahead meal.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: European

Keywords: stroganoff, meatballs, gluten-free, beef mince, mushroom sauce, baked meatballs, creamy sauce, mashed potatoes, wilted spinach, comforting meal

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