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Stroganoff meatballs & mash

Stroganoff meatballs in a large frying pan with mash alongside

Stroganoff meatballs & mash

Name: Stroganoff meatballs & mash
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
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

Becky Excell

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.6 out of 5.29 ratingsRate

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Make a stroganoff sauce with mushrooms as the base to serve with meatballs, mash and spinach. It's sure to be a crowd-pleaser

Freezable

Gluten-free

High-protein

Low sugar

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal447
fat32g
saturates12g
carbs10g
sugars2g
fibre1g
protein29g
salt0.71g

Method

step 1

Heat the oven to 220C/200C fan/gas 7 and oil a baking tray. Combine the beef mince, egg, 1 tbsp flour and a pinch each of salt and ground black pepper in a large bowl. Scoop as many meatballs as you can out onto the tray using an ice-cream scoop, then bake for 10-12 mins until the meatballs are evenly browned.
step 2

Meanwhile, make the sauce. Heat the garlic oil in a small pan over a medium heat and cook the mushrooms for a few minutes until slightly golden. Stir in the remaining flour, the paprika, mustard and tomato purée, then mix to coat the mushrooms. Pour in the stock, season, then simmer for a 5-6 mins until slightly thickened. Reduce the heat to low and stir in the soured cream. Cook for 1 min more, then add the meatballs and stir to coat in the sauce. Once completely cool, will keep frozen for up to three months. Defrost overnight in the fridge, then reheat until piping hot. Serve the meatballs and sauce with mash and wilted spinach.

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A star rating of 4.6 out of 5.29 ratings

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