Dinner

Stroganoff Meatballs with Mash and Wilted Spinach Recipe

ByJack Voss November 6, 2025November 6, 2025

Introduction

These stroganoff meatballs are a comforting twist on a classic dish, combining tender beef meatballs with a creamy mushroom sauce. Served with mashed potatoes and wilted spinach, this recipe makes for a hearty and satisfying meal perfect for any day of the week.

The image shows a white bowl filled with a serving of creamy mashed potatoes on one side, textured with small lumps and pepper sprinkled on top, and three round meatballs covered in thick, brown mushroom sauce with visible mushroom slices and small green herb pieces on the other side. Next to it is a white pan filled with several meatballs in the same rich sauce, and a metal spoon resting in the pan with sauce dripping from it. Above these, there is a white bowl with mashed potatoes topped with black pepper and dotted with butter, and another white bowl filled with fresh green spinach leaves. The dishes are placed on a light 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.
Step 2: In a large bowl, combine the beef mince, egg, 1 tablespoon of flour, and a pinch each of salt and ground black pepper. Mix well until fully combined.
Step 3: Use an ice cream scoop or spoon to form meatballs and place them evenly spaced on the prepared tray.
Step 4: Bake the meatballs for 10–12 minutes until they are evenly browned and cooked through.
Step 5: While the meatballs bake, heat the garlic oil in a small pan over medium heat. Add the chopped mushrooms and cook until slightly golden, about 3–4 minutes.
Step 6: Stir in the remaining tablespoon of flour, smoked paprika, mustard, and tomato purée. Mix well to coat the mushrooms.
Step 7: Pour in the vegetable stock, season with salt and pepper, and simmer for 5–6 minutes until the sauce thickens slightly.
Step 8: Reduce the heat to low, then stir in the soured cream. Cook for an additional minute, stirring gently.
Step 9: Add the cooked meatballs to the sauce and stir to coat them evenly.
Step 10: Serve the meatballs and stroganoff sauce with mashed potatoes and wilted spinach for a complete meal.

Tips & Variations

For extra flavor, add a splash of Worcestershire sauce or a pinch of smoked sea salt to the meatball mixture.
You can substitute the soured cream with Greek yogurt for a lighter sauce.
Use turkey or chicken mince instead of beef for a leaner option.
If you prefer a thicker sauce, let it simmer a bit longer before adding the soured cream.

Storage

Once completely cooled, the meatballs and sauce can be frozen for up to three months. Defrost overnight in the refrigerator before reheating on the stove until piping hot. Store any leftovers in an airtight container in the fridge for up to 3 days.

How to Serve

The image shows a white bowl filled with mashed potatoes on one side, which are creamy and pale yellow with a few black pepper specks on top. On the other side of the bowl, there are four brown meatballs covered in a rich, orange-brown mushroom sauce with visible mushroom slices and small green herb pieces scattered on top. Next to it is a white pan filled with more meatballs in the same thick sauce, with a large metal spoon resting inside the pan, covered with sauce. Above, there are two white bowls; one filled with mashed potatoes topped with a small pat of butter and sprinkled with black pepper, and the other filled with fresh, dark 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

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can make the meatballs and sauce ahead and store them in the fridge for up to 2 days or freeze for longer storage. Reheat gently before serving.