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Hearty homemade stew, balanced protein and carbs, filling
In season: Autumn · Winter
CALORIES
GI
POTASSIUM
FIBER
1 serving (medium) of Meatball potato stew (250 g) has 275 calories. That works out to 110 calories per 100 g. It contains 28.8 g of carbs, 14.5 g of protein, 10.5 g of fat and 4.3 g of fiber. Its 1.1 µg of B12 covers 47% of the Daily Value. Its glycemic index is 65 (medium), so it raises blood sugar at a moderate pace.
Meatball potato stew is a comforting home-style dish, especially familiar in Turkish cooking: seasoned meatballs and chunky potatoes simmer together in a tomato-based broth. Recipes vary from kitchen to kitchen, with herbs and spices added to suit the cook. The potatoes soften as they take on the savoury sauce, while the meatballs make the stew substantial.
It is usually served hot as a main meal, often with bread or rice to mop up the broth; a spoonful of yoghurt or a simple salad makes a fresh contrast. The combination provides protein alongside filling carbohydrates. For a lighter version, use a little oil and simmer the meatballs in the sauce rather than browning them in a pan first.
Selected: 100 g
110
KCAL / 100G
Carbs
11.5g
· 4% DV
Protein
5.8g
· 12% DV
Fat
4.2g
· 5% DV
Fiber
1.7g
· 6% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 43% · Protein 22% · Fat 35%
Vitamins
B12
0.45µg · 19% DV
B6
0.15mg · 9% DV
B3
1.2mg · 8% DV
Vitamin C
7mg · 8% DV
Minerals
Sodium
260mg · 11% DV
Zinc
1mg · 9% DV
Phosphorus
65mg · 9% DV
Selenium
4.2µg · 8% DV
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 110 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.2g
MONOUNSATURATED
1.5g
POLYUNSATURATED
0.22g
Omega 6:3 ratio 4.5:1
Above the ideal 4:1 (4.5:1).
Meatball potato stew is made by simmering seasoned meatballs and chunks of potato in a tomato-based broth. Shape the meatballs first, brown them lightly if desired, then add the potatoes and broth and cook until the potatoes are tender.
Serve meatball potato stew with crusty bread, rice, or a simple grain side to soak up the tomato broth. A crisp salad or plain yogurt makes a fresh contrast to the hearty meatballs and potatoes.
Ground beef is a common choice for meatball potato stew, while a beef-and-lamb blend gives the meatballs a richer flavor. Medium-fat mince generally stays juicier than very lean mince during simmering.
To keep meatballs intact in meatball potato stew, mix the mince thoroughly with its seasonings and let the shaped meatballs rest briefly before cooking. Add them gently to the pot and avoid vigorous stirring while they simmer.
Browning the meatballs before adding them to meatball potato stew is optional, but it adds a deeper, savory flavor. Sear them briefly rather than cooking them through; they will finish cooking in the tomato broth.
Waxy or all-purpose potatoes work well in meatball potato stew because they hold their shape during simmering. Cut the pieces evenly and avoid chopping them too small, which can make them break down into the broth.
Yes, meatball potato stew can be made in a slow cooker. Brown the meatballs first for better flavor, then add them with the potatoes and tomato broth; cut the potatoes into substantial chunks so they hold together.
Yes, meatball potato stew can be frozen in airtight, meal-sized containers after it has cooled. The potatoes may become softer after thawing, so defrost it in the refrigerator and reheat gently until steaming hot.
Meatball potato stew keeps for about three days in the refrigerator when cooled promptly and stored in a covered container. Reheat only the portion you plan to eat, making sure the meatballs and broth are hot throughout.
No, meatball potato stew is usually thicker and more substantial than meatball soup, with chunks of potato and less broth. The exact texture varies by recipe, but it is generally served as a main-course stew rather than a light soup.
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Nutrition data compiled from USDA FoodData Central and scientific sources.