Baked turkey meatballs and potatoes in tomato and sour cream sauce, a healthy one-pan recipe to feed the whole family. Comfort food at its best, ideal for busy days when you just want to cook something without too much mess, but also need it to be nutritious and delicious. The only effort here is peeling and cutting the vegetables, other than that, the job is super easy.
Frying is not really my thing, although sometimes you have to do what you have to do, but l do try to avoid it if possible. I know fried food is tasty, but baking is healthy and saves your kitchen from all the stinky smell you get when frying. And it also saves you lots of oil that you otherwise have to throw away after using. I never reuse oil once used, imagine all that fried food from take-aways: yuck! So, how about some tasty meatballs nicely baked in the oven with some lovely potatoes and a rich creamy sauce? Nothing easier!
I’ve been using turkey in a few recipes later, it’s a nice and lean meat, but these meatballs can also be made with beef, pork, or a combination of beef and pork. Use a bit of oil when you bake them as turkey meat does not have much fat,and tgey can feel a bit dry otherwise. Such a flavourful and hearty meal, everyone will love it and will be asking for more.
Baked turkey meatballs and potatoes in tomato and sour cream sauce
- 400 g turkey mince
- one small onion, grated
- 2 garlic cloves, grated
- 1 egg
- 2 slices of bread
- salt and pepper to taste
- 1 tbsp vegetable oil
- 8 baby potatoes, halved
- 2 tbsp sour cream
- 1 tbsp tomato paste
- 1 cup water
- 1 tsp dried oregano
- 2 tbsp grated cheese
- fresh parsley to garnish
- Preheat the oven to 220 degrees C.
- To make the meatballs, combine the turkey mince with the grated onion, garlic, egg and season well with salt and pepper.
- Soak the bread slices in a bit of cold water or milk, squeeze the liquid and mix in the wet crumbles.
- Use your hands to shape 14 meatballs.
- Peel and halve the potatoes.
- Slightly oil an ovenproof dish, arrange one meatball, one potato, until all used up. Depending on how large your dish is, you can use more or less potatoes.
- Drizzle a bit more oil, season with salt and pepper and cover the dish with foil.
- Bake for 30 minutes, then remove the foil.
- To make the sauce, combine the sour cream, tomato paste and water (or stock), and pour it over the meatballs and potatoes.
- Return the pan to the oven bringing the temperature down to 200 degrees C and bake for a further 40 minutes or until the potatoes and meatballs are cooked through.
- When they are ready, sprinkle some grated cheese over and oregano, return to oven for 5 more minutes so the cheese can melt, then remove again and garnish with freshly-chopped parsley.
- Serve hot!