Turkey Meatball Stew

Turkey meatballs are a perfect addition to this stew cooked in a rich, savory broth and loaded with fresh veggies.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 357 Calories

Ingredients

• 1 teaspoon garlic powder
• 1 cup fresh bread crumbs
• 1 teaspoon dried basil
• 2 stalks celery, chopped
• 1 pinch salt and ground black pepper to taste
• 1 teaspoon Worcestershire sauce
• 1 large egg, lightly beaten
• 1 medium onion, chopped
• 3 cups low-sodium chicken broth
• cooking spray
• 2 tablespoons minced fresh parsley
• 1 cup frozen peas
• 1 pound 93% lean ground turkey
• 1 cup peeled, chopped carrots
• 2 (14.5 ounce) cans fire-roasted diced tomatoes, undrained
• 2 cups cubed peeled potatoes
• 0.25 cup olive oil
• 0.5 teaspoon onion powder
• 0.5 teaspoon crushed red pepper flakes
• 0.5 teaspoon Italian seasoning

Recipe Instructions

Step 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.

Step 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.

Step 3

Bake in the preheated oven until no longer pink in the center, about 12 minutes.

Step 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.

Step 5

Stir in meatballs and simmer until heated through, 5 to 7 minutes. Season stew with salt and pepper.