Name: Turkey meatballs and roasted potatoes
Total time: 55 min
Yield: 4 servings
Ingredients: 400 g Turkey mince (low-fat); 800 g Potatoes (for roasting); 50 g Egg; 30 g Breadcrumbs (or oat bran); 150 g Sour cream (3.5% fat); 100 g Onion; 15 g Cooking oil; 5 g Seasonings (salt, black pepper, paprika, garlic powder)

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Runsasproteiininen linssikeitto kulhossa

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Turkey meatballs and roasted potatoes

Published 6 August 2026 · Johannes P.

⏱ 55 min4 servings, kcal / serving

Oven-baked turkey meatballs with roasted potatoes and sour cream for four servings.

A familiar meal that is easy to portion

Meatballs and potatoes are ordinary food, which is exactly why I wanted this recipe on RestinCal. Weight management did not require me to stop eating familiar meals. It required knowing what went into them and choosing a portion that fitted the rest of my day. Baking both components also keeps preparation straightforward.

Turkey mince is usually lean, but packages vary. I use the value printed on the product rather than assuming every turkey mince is identical. Breadcrumbs, egg and a little sour cream bind the mixture, while finely chopped onion brings moisture. Mixing for too long makes the meatballs dense, so I stop as soon as the ingredients are evenly combined.

Even sizes cook more reliably

I shape the meatballs to a similar size. This is useful for portioning and for safe cooking. One very large meatball can remain undercooked while smaller ones dry out. Turkey should be thoroughly cooked. Use a food thermometer when available or cut into the largest meatball and confirm that the centre is cooked before serving.

Potato wedges also need similar thickness. I spread them in one layer instead of piling them up, because crowded potatoes steam rather than roast. The measured oil is enough to coat them lightly. Pouring directly from the bottle makes the amount difficult to estimate, so I use a scale or spoon.

Building and tracking the serving

The recipe is divided into four portions with meatballs and potatoes in each. Weighing the finished components separately makes division easier. A fresh salad on the side can change with the season. The sour cream served with the meal is already included in the calculation, while any other sauce needs to be added.

This meal represents the approach that worked for me during a loss of more than 40 kilograms: keep food recognisable, prepare enough for later and record it without pretending every serving is perfect. Consistency over many meals mattered much more than making one plate as low in calories as possible.

Keeping the meatballs moist

Turkey mince is lean and can become dry if the mixture is packed too tightly. I combine the ingredients gently and shape the balls with damp hands without pressing them hard. Finely chopped onion and egg help the texture. If the mixture feels very loose, I let it stand briefly so the breadcrumbs absorb moisture instead of adding a large unmeasured amount.

I divide both the meatballs and potatoes between four containers. Counting meatballs alone is not enough if their sizes differ, so weighing the cooked portions gives a better estimate. The sour cream in the ingredient list is included, and any other sauce served with the meal is calculated separately.

Sources and notes

The nutrition values use the same ingredient amounts and product values as the Finnish recipe. Brands and the finished weight can change the estimate. Sources reviewed 6 August 2026: Fineli, Finnish Food Authority and EFSA.

Note: This recipe shares my personal cooking and tracking experience. It is general information, not individual medical or nutritional advice.

About the author

Johannes P. is a self taught, 24 year old fitness enthusiast who lost more than 40 kilograms. That experience inspired him to build RestinCal as a simple and free nutrition tracking service.

Nutrition

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Protein

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Fat

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Select ingredients included in the calculation:

Ingredients (4 servings)

Turkey mince (low-fat)400 g

Potatoes (for roasting)800 g (about 8–10)

Egg50 g (1 egg)

Breadcrumbs (or oat bran)30 g (about 50 ml)

Sour cream (3.5% fat)150 g (1 tub)

Onion100 g (1 onion)

Cooking oil15 g (1.5 tbsp)

Seasonings (salt, black pepper, paprika, garlic powder)5 g

Instructions

Wash the potatoes thoroughly and cut them into bite-sized wedges. Toss the wedges in a bowl with oil (10 g) and season with a teaspoon of salt and paprika.

Heat the oven to 200°C. Spread the potato wedges on an oven tray lined with baking paper and roast for about 35–40 minutes in total.

Chop the onion very finely. In a bowl, mix 50 g of the sour cream (save the remaining 100 g for serving), the breadcrumbs, egg, chopped onion and seasonings. Leave to swell for about 5 minutes.

Add the turkey mince to the swollen mixture and mix until even (avoid overworking it so the meatballs stay juicy).

With wet hands, roll the mixture into about 16–20 evenly sized meatballs.

Place the meatballs on another tray lined with baking paper (or next to the potatoes halfway through roasting). Bake at 200°C for 15–20 minutes, until fully cooked.

Serve the warm turkey meatballs and crisp roasted potatoes with the rest of the sour cream and a fresh salad.

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