Description
Delicious Stroganoff meatballs baked to perfection and coated in a creamy mushroom sauce, served alongside comforting mashed potatoes and wilted spinach. This gluten-free recipe combines tender beef meatballs with a smoky, tangy sauce for a hearty and satisfying meal.
Ingredients
Scale
For the 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
For the 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
- Preheat and Prepare Meatballs: Heat the oven to 220C/200C fan/gas 7 and grease a baking tray with garlic oil. In a large bowl, combine the beef mince, egg, 1 tablespoon gluten-free flour, salt, and ground black pepper. Mix thoroughly until evenly combined.
- Shape and Bake Meatballs: Using an ice-cream scoop, portion the meat mixture onto the prepared baking tray, forming evenly sized meatballs. Bake in the preheated oven for 10-12 minutes until they are browned and cooked through.
- Cook Mushrooms for Sauce: While the meatballs bake, heat 2 tablespoons garlic oil in a medium pan over medium heat. Add the chopped mushrooms and cook for a few minutes until they become slightly golden.
- Add Sauce Ingredients: Stir in the remaining 1 tablespoon of gluten-free flour, smoked paprika, mustard, and tomato purée to coat the mushrooms evenly.
- Simmer Sauce: Pour in the gluten-free vegetable stock, season with a pinch of salt and pepper, and let the sauce simmer gently for 5-6 minutes until it thickens slightly.
- Finish Sauce: Reduce the heat to low, stir in the soured cream, and cook for an additional minute. Then add the baked meatballs to the pan and gently toss to coat them completely with the sauce.
- Serve: Serve the stroganoff meatballs and creamy mushroom sauce hot, accompanied by mashed potatoes and wilted spinach for a complete, comforting meal.
- Storage: Once cooled, the meatballs with sauce can be frozen for up to three months. Defrost overnight in the refrigerator and reheat until piping hot before serving.
Notes
- Use gluten-free plain flour to keep this recipe gluten-free.
- For best results, use freshly chopped mushrooms and high-quality beef mince.
- Ensure meatballs are evenly sized for consistent cooking.
- The sauce can be adjusted for thickness by simmering longer to reduce.
- To reheat frozen leftovers, thaw overnight in the fridge and warm gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European
Keywords: stroganoff meatballs, gluten-free meatballs, creamy mushroom sauce, mashed potatoes, wilted spinach, easy dinner, baked meatballs
