Description
Delicious Stroganoff meatballs served with creamy mashed potatoes and wilted spinach, featuring a rich mushroom and sour cream sauce made with gluten-free ingredients for a comforting and hearty meal.
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
- Prepare the oven and baking tray: Preheat the oven to 220°C (200°C fan)/Gas mark 7 and lightly oil a baking tray with garlic oil to prevent the meatballs from sticking during cooking.
- Make the meatball mixture: 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 thoroughly until all ingredients are evenly incorporated.
- Form and bake the meatballs: Using an ice-cream scoop, portion the mixture into as many evenly sized meatballs as possible and place them on the prepared baking tray. Bake in the preheated oven for 10-12 minutes until the meatballs are evenly browned and cooked through.
- Prepare the stroganoff sauce: While the meatballs bake, heat 2 tablespoons of garlic oil in a small pan over medium heat. Add the chopped mushrooms and cook for a few minutes until they become slightly golden.
- Add aromatics and thicken the sauce: Stir in the remaining tablespoon of gluten-free flour, smoked paprika, mustard, and tomato purée, mixing well to coat the mushrooms evenly. Pour in the gluten-free vegetable stock, season with salt and pepper, then simmer for 5-6 minutes until the sauce thickens slightly.
- Finish the sauce and combine: Reduce the heat to low, stir in the soured cream, and cook for an additional minute. Add the baked meatballs to the sauce and gently stir to coat them completely in the stroganoff sauce.
- Serve the dish: Serve the stroganoff meatballs and sauce hot alongside creamy mashed potatoes and wilted spinach for a comforting and satisfying meal.
- Storage instructions: Allow the dish to cool completely before freezing. Keep frozen for up to three months. Defrost overnight in the refrigerator and reheat thoroughly until piping hot before serving.
Notes
- This recipe is gluten-free by using gluten-free plain flour and vegetable stock.
- You can substitute beef mince with turkey or chicken mince for a leaner option.
- To wilt spinach, simply sauté fresh spinach leaves in a little garlic oil until just softened.
- Ensure meatballs are cooked thoroughly before adding to the sauce to avoid overcooking during simmering.
- The dish can be prepared in advance, making it ideal for meal prep or freezing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European
Keywords: beef meatballs, stroganoff meatballs, gluten-free stroganoff, mushroom sauce, baked meatballs, comfort food, mashed potatoes, wilted spinach, easy dinner recipe
