Dinner

Stroganoff Meatballs with Mash and Wilted Spinach Recipe

ByJake Silas November 5, 2025November 5, 2025

Introduction

These Stroganoff meatballs served with creamy mashed potatoes and wilted spinach make a comforting and flavorful meal. The tender beef meatballs are baked to perfection and coated in a rich mushroom and sour cream sauce, perfect for a cozy dinner.

The image shows a white bowl filled with mashed potatoes at the bottom left, topped with three brown meatballs covered in a thick reddish-brown mushroom sauce that has visible sliced mushrooms and small green herb pieces scattered on top. Next to the bowl, there is a white pan filled with more meatballs in the same sauce, with a rustic metal spoon resting inside the pan, partially submerged in the sauce. Above these, there is a white bowl with mashed potatoes garnished with a few small butter pieces and cracked black pepper, and beside it, another white bowl containing fresh green spinach leaves. All items are placed on a soft pink 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. In a large bowl, combine the beef mince, egg, 1 tablespoon of the flour, and a pinch of salt and ground black pepper. Mix well.
Step 2: Use an ice-cream scoop to shape the mixture into meatballs and place them on the prepared tray. Bake for 10-12 minutes until the meatballs are evenly browned.
Step 3: While the meatballs bake, heat 2 tablespoons of garlic oil in a small pan over medium heat. Add the chopped mushrooms and cook until slightly golden, about 3-4 minutes.
Step 4: Stir in the remaining tablespoon of flour, smoked paprika, mustard, and tomato purée to coat the mushrooms evenly.
Step 5: Pour in the vegetable stock, season with salt and pepper, then simmer for 5-6 minutes until the sauce thickens slightly.
Step 6: 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 well.
Step 7: Serve the stroganoff meatballs hot with creamy mashed potatoes and wilted spinach for a complete meal.

Tips & Variations

Use ground turkey or chicken for a lighter version of the meatballs.
Add a splash of white wine to the sauce for extra depth of flavor.
For a creamier sauce, stir in a little grated Parmesan cheese just before serving.
Make ahead and freeze once cooled; defrost overnight in the fridge and reheat gently before serving.

Storage

Store any leftover meatballs and sauce in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a pan over low heat until piping hot. This dish also freezes well—freeze completely cooled portions for up to three months. Defrost overnight in the fridge before reheating.