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Turkey Meatball Stew
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Succulent turkey meatballs in a hearty vegetable stew.
Ingredients:
  • cooking spray
  • 1 pound 93% lean ground turkey
  • 1 cup fresh bread crumbs
  • 1 large egg, lightly beaten
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 0.5 teaspoon Italian seasoning
  • 0.5 teaspoon onion powder
  • 1 pinch salt and ground black pepper to taste
  • 0.25 cup olive oil
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
  • 3 cups low-sodium chicken broth
  • 2 cups cubed peeled potatoes
  • 1 cup peeled, chopped carrots
  • 1 cup frozen peas
  • 1 teaspoon dried basil
  • 0.5 teaspoon crushed red pepper flakes
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil and place a wire rack coated with nonstick cooking spray on top.
  • Mix ground turkey, bread crumbs, egg, parsley, Worcestershire sauce, garlic powder, Italian seasoning, onion powder, salt, and pepper in a big bowl. Form the mixture into 1-inch balls using a 2-teaspoon cookie scoop and arrange them on a baking rack.
  • Cook in the preheated oven until fully cooked through, for about 12 minutes.
  • In a Dutch oven over medium heat, gently sauté onion and celery in olive oil until softened, for about 5 minutes. Add tomatoes, chicken broth, potatoes, carrots, peas, basil, and red pepper flakes. Stir well to combine. Bring to a gentle boil, then simmer uncovered on medium-low heat for 20 to 25 minutes until the vegetables are tender and the broth has slightly thickened.
  • Add the meatballs and let them simmer until fully heated, about 5 to 7 minutes. Season the stew with salt and pepper to taste.

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