Turkey Meatball Stew
Description
Turkey meatballs are a perfect addition to this stew cooked in a rich, savory broth and loaded with fresh veggies.
Ingredients
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cooking spray
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1 pound 93% lean ground turkey
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1 cup fresh bread crumbs
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1 large egg, lightly beaten
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2 tablespoons minced fresh parsley
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1 teaspoon Worcestershire sauce
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1 teaspoon garlic powder
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1/2 teaspoon Italian seasoning
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1/2 teaspoon onion powder
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1 pinch salt and ground black pepper to taste
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1/4 cup olive oil
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1 medium onion, chopped
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2 stalks celery, chopped
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2 (14 1/2 ounce) cans fire-roasted diced tomatoes, undrained
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3 cups low-sodium chicken broth
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2 cups cubed peeled potatoes
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1 cup peeled, chopped carrots
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1 cup frozen peas
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1 teaspoon dried basil
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1/2 teaspoon crushed red pepper flakes
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil. Coat a wire rack with nonstick cooking spray, set on prepared baking sheet, and set aside.
2
Combine ground turkey, bread crumbs, egg, parsley, Worcestershire sauce, garlic powder, Italian seasoning, onion powder, salt, and pepper in a large bowl. Using a 2-teaspoon cookie scoop, shape the mixture into 1-inch balls and place on the baking rack.
3
Bake in the preheated oven until no longer pink in the center, about 12 minutes.
4
Meanwhile, heat olive oil in a Dutch oven over medium heat. Add onion and celery and cook until softened, about 5 minutes. Add tomatoes, chicken broth, potatoes, carrots, peas, basil, and red pepper flakes; stir until well combined. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until potatoes and carrots are cooked and the broth has somewhat reduced, 20 to 25 minutes.
5
Stir in meatballs and simmer until heated through, 5 to 7 minutes. Season stew with salt and pepper.