A one-pot comfort food stew with a rich, savory broth, and loaded with fresh veggies and tender turkey meatballs.
Ingredients
- cooking spray:
- 93% lean ground turkey: 1 pound
- bread crumbs: 1 cup (fresh)
- egg, lightly: 1 piece (beaten)
- fresh parsley: 2 Tbsp (minced)
- Worcestershire sauce: 1 tsp
- garlic powder: 1 tsp
- italian seasoning: 0.5 tsp
- onion powder: 0.5 tsp
- pinch salt and ground black pepper: 1 piece (to taste)
- olive oil: 0.25 cup
- medium onion: 1 piece (chopped)
- stalks celery: 2 piece (chopped)
- fire-roasted diced tomatoes, undrained: 2 cans (14.5 ounce cans)
- low-sodium chicken broth: 3 cups
- peeled potatoes: 2 cups (cubed)
- peeled, chopped carrots: 1 cup
- frozen peas: 1 cup
- basil: 1 tsp (dried)
- red pepper flakes: 0.5 tsp (crushed, optional)
Metric Conversion
Stages of cooking
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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.
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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.
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Bake in the preheated oven until no longer pink in the center, about 12 minutes.
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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.
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Stir in meatballs and simmer until heated through, 5 to 7 minutes. Season stew with salt and pepper.
