Kayla Holt
@kaybakerhol
Turkey Meatball Vegetable Stew
A hearty and nutritious stew featuring tender turkey meatballs and a medley of vegetables, perfect for a comforting meal any time of the year.
Details
- Meal Type:dinner
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:11
- Views:8
Recipe Information
- Prep time40 min.
- Cook time45 min.
- Total time85 min.
- Servings8
Ingredients
- 1/2 cup
- 1/2 cup
- 1/2 cup
- 1 1/2 tablespoons
- 1 1/2 tablespoons
- 2 cloves
- 1
- 1 teaspoon
- to taste
- to taste
- 1 pound
Cooking Instructions
Follow our step-by-step guide on how to make Turkey Meatball Vegetable Stew.
Step 1
In a large mixing bowl, combine the quick-cooking oats, minced onion, sliced mushrooms, minced basil, optional parsley, and minced garlic. Mix well.
Step 2
Add the beaten egg, Worcestershire sauce, salt, and pepper to the bowl, stirring to combine all ingredients thoroughly.
Step 3
Incorporate the ground turkey into the mixture, using a rubber spatula to stir and mash everything together until evenly combined.
Step 4
Form the mixture into meatballs, about 1 inch in diameter, yielding approximately 27 to 30 meatballs. Refrigerate for about 20 minutes to firm up.
Step 5
In a 6-quart kettle or Dutch oven, combine the butternut squash, carrots, mushrooms, celery, parsnips, red onion, minced garlic, bay leaf, salt, and pepper. Pour in the broth and wine, mixing to combine.
Step 6
Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer uncovered for 10 minutes, ensuring small, intermittent bubbles are present.
Step 7
Gently add the meatballs one at a time into the simmering stew, being careful not to stir to prevent them from breaking apart. Reduce the heat to low.
Step 8
Cook the meatballs until the bottoms turn white, about 3 minutes. Carefully turn the meatballs to cook the other side, then increase the heat to medium-low and cook for an additional 10 minutes.
Step 9
Turn the meatballs again and continue cooking for about 15 minutes, then stir in the frozen peas.
Step 10
Check the meatballs for doneness using an instant-read thermometer; they should reach an internal temperature of 175°F (79°C).
Step 11
If the stew is too thin, remove about 1/2 cup of broth and allow it to cool briefly. Stir in cornstarch until smooth, then gradually add this slurry back to the stew, stirring constantly until thickened, about 3 to 5 minutes.
Step 12
Garnish with fresh parsley before serving.