Turkey Meatball and Vegetable Stew recipe
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- 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 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 1 cup frozen green peas 3 tablespoons cornstarch 2 tablespoons chopped fresh parsley
Nutrition Info
- 238.8 caloriescarbohydrate: 26.8 gcholesterol: 69.7 mgfat: 6.1 gfiber: 5.1 gprotein: 16.9 gsaturatedFat: 1.4 gservingSize: -sodium: 985.8 mgsugar: 7.5 gtransFat: : -unsaturatedFat: : -
Directions Turkey Meatball and Vegetable Stew
Directions
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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.