1. Recipes

How to Make Turkey Meatball and Vegetable Stew - A Step-by-Step Guide

There's nothing quite like a warm, hearty stew on a chilly day to fill your belly and soothe your soul. And when it's packed with savory turkey meatballs and an array of colorful vegetables, it's even better. This Turkey Meatball and Vegetable Stew recipe is a delicious and satisfying dish that's perfect for a cozy family dinner or a comforting meal to enjoy on a lazy weekend.

The star of this stew is the tender and flavorful turkey meatballs that are simmered in a rich and aromatic b...

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Ingredients

  • ½ cup quick-cooking oats
  • ½ cup minced white onion
  • ½ cup sliced fresh mushrooms
  • 1 ½ tablespoons minced fresh basil
  • 1 ½ tablespoons minced fresh parsley (Optional)
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1 teaspoon Worcestershire sauce
  • salt and ground black pepper to taste
  • 1 pound 93% lean ground turkey
  • 3 cups chopped butternut squash
  • 2 cups chopped carrots
  • 2 cups chopped mushrooms
  • 1 cup chopped celery
  • 1 cup chopped parsnips
  • 1 medium red onion, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 6 cups chicken broth
  • ⅔ cup dry white wine (Optional)
  • 1 cup frozen green peas
  • 3 tablespoons cornstarch (Optional)
  • 2 tablespoons chopped fresh parsley (Optional)

Information

  • Prep Time: 35 mins
  • Cook Time: 45 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 40 mins
  • Servings: 8
  • Yield: 8 servings

  • Combine oats, onion, mushrooms, basil, parsley, and garlic in a large mixing bowl. Add beaten egg, Worcestershire sauce, salt, and pepper; stir to combine. Add turkey, and using a rubber spatula, stir and mash ingredients together evenly. Form into 27 to 30 meatballs, about 1 inch in diameter. Refrigerate for about 20 minutes.
  • Combine butternut squash, carrots, mushrooms, celery, parsnips, red onion, garlic, bay leaf, salt, and pepper in a 6-quart kettle or Dutch oven. Pour in broth and wine; mix to combine. Bring to a boil over medium high-heat. Reduce heat and simmer, uncovered, for 10 minutes. Make sure the liquid is at a true simmer, with small, intermittent bubbles.
  • Gently add meatballs one at a time, without stirring, as this will cause the meatballs to fall apart. Reduce heat to low. Cook until the bottoms of the meatballs begin to turn white, about 3 minutes. Gently turn meatballs to allow the other side to cook. Increase heat to medium-low and cook for about 10 minutes. Turn meatballs again, and continue to cook for about 15 minutes. Stir in frozen peas.
  • Test meatballs for doneness with an instant-read thermometer. The safe internal temperature for meatballs is 175 degrees F (79 degrees C).
  • If stew is too thin, remove about 1/2 cup of broth to a cup and allow to cool briefly. Briskly stir in cornstarch until there are no lumps. Gradually add slurry to the stew, stirring constantly, and cook until the broth has thickened, 3 to 5 minutes. Garnish with fresh parsley before serving.

    • Nutrition

    239 cal.

    • Total Fat: 6g
    • Saturated Fat: 1g
    • Cholesterol: 70mg
    • Sodium: 986mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 5g
    • Total Sugars: 8g
    • Protein: 17g
    • Vitamin C: 25mg
    • Calcium: 84mg
    • Iron: 2mg
    • Potassium: 707mg

    Categories

    Turkey recipes
    Meatball recipes
    Vegetable recipes
    Stew recipes