Description
Delicious Stroganoff Meatballs & Mash featuring tender beef meatballs baked to perfection, smothered in a creamy mushroom and paprika sauce, served alongside comforting mashed potatoes and wilted spinach. A hearty and gluten-free meal perfect for a cozy dinner.
Ingredients
Scale
Meatballs
- 2 tbsp garlic oil, plus extra for the tray
- 500g beef mince
- 1 egg
- 2 tbsp gluten-free plain flour, divided
- Salt and ground black pepper, to taste
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
- Prep the Oven and Meatballs: Preheat your oven to 220°C (200°C fan)/gas mark 7 and grease a baking tray with a little garlic oil to prevent sticking. In a large bowl, combine the beef mince, egg, 1 tablespoon of gluten-free plain flour, and a pinch each of salt and freshly ground black pepper. Mix until just combined, being careful not to overwork the meat.
- Shape and Bake Meatballs: Use an ice-cream scoop to form even-sized meatballs and arrange them evenly spaced on the prepared baking tray. Bake in the preheated oven for 10-12 minutes, or until the meatballs are browned and cooked through.
- Prepare the Sauce Base: While the meatballs bake, heat 2 tablespoons of garlic oil in a small pan over medium heat. Add the chopped mushrooms and sauté for a few minutes until they turn slightly golden and tender.
- Add Flavorings and Thicken Sauce: Stir in the remaining 1 tablespoon of gluten-free flour, smoked paprika, mustard, and tomato purée. Mix well to coat the mushrooms evenly, then pour in the vegetable stock. Season the sauce with salt and pepper to taste, and allow it to simmer gently for 5-6 minutes until it thickens slightly.
- Incorporate Soured Cream and Combine: Reduce the heat to low and stir in the soured cream, cooking for an additional minute to blend the flavors and achieve a creamy texture. Add the baked meatballs to the sauce and gently stir to coat them thoroughly.
- Serve: Serve the stroganoff meatballs and sauce piping hot alongside creamy mashed potatoes and wilted spinach for a complete and satisfying meal. For freezing, let the dish cool completely, then store for up to three months. Defrost overnight in the fridge and reheat until hot before serving.
Notes
- Ensure the meatballs are evenly sized for uniform cooking by using an ice-cream scoop.
- Use gluten-free plain flour to keep the dish gluten-free.
- Soured cream can be substituted with Greek yogurt for a lighter option, but add it off the heat to prevent curdling.
- The sauce can be thickened more by simmering longer or adding a bit more flour if needed.
- Leftovers freeze well; cool completely before freezing in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: European
Keywords: stroganoff meatballs, gluten free meatballs, creamy mushroom sauce, beef meatballs recipe, easy dinner, stovetop sauce, baking meatballs
