Best 8 Turkey Meatball And Vegetable Stew Recipes

TURKEY MEATBALL STEW

Steps:

• 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.
• 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.
• Bake in the preheated oven until no longer pink in the center, about 12 minutes.
• 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.
• Stir in meatballs and simmer until heated through, 5 to 7 minutes. Season stew with salt and pepper.

TURKEY MEATBALL VEGETABLE SOUP

Steps:

• In a large bowl combine ground turkey, breadcrumbs, onions, eggs, parsley, salt and pepper.
• Portion out meatballs. I got about 20 meatballs or so.
• Heat a large pot over medium-high heat with 1 tablespoon olive oil.In two batches add meatballs and cook for 3-4 minutes or until they get golden brown on the outside. It is ok if the middle is still pink the meatballs will continue to cook in the soup.
• Take out of the pan and set aside.
• Add 1 tablespoon of oil to the same pot the meatballs were cooked in. Add in the celery, carrot, onion, broccoli and saute for 4-5 minutes or until the vegetables start to get tender.Add in garlic and cook for an additional minute.
• Stir in chicken broth, Worcestershire sauce, bay leaves, red pepper flakes and Italian seasoning. Bring to a simmer and cook for 5 minutes.
• Add in spinach and cook until wilted.Take off of the heat and add in lemon juice. Return meatballs back to the pot and season the soup with salt and pepper to taste.
• Serve immediately with a sprinkle of red pepper flakes and Parmesan cheese.

SPANISH TURKEY MEATBALL STEW

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic and a pinch of salt and cook, stirring occasionally, until soft, about 5 minutes. Transfer half of the mixture to a large bowl. Add the paprika and carrots to the remaining onion mixture in the skillet and cook 1 minute. Add the tomatoes, chicken broth and chickpeas; bring to a rapid simmer and cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes.
• Meanwhile, add the ground turkey, parsley, 1 teaspoon salt and 1/4 teaspoon pepper to the bowl with the reserved onion mixture and mix with your hands. Form the turkey mixture into 20 meatballs. Place the meatballs in the skillet with the sauce and simmer, turning once, until cooked through, about 7 minutes. Serve with more pepper and parsley.

MEATBALL STEW

Steps:

• Combine and cook meatballs
• Chop vegetables and place in large pot or slow cooker
• Add remaining ingredients and stir to combine
• Stir in meatballs
• Stovetop: Bring to a boil and cook for 10 minutes, reduce heat to low and simmer 1 hour or until vegetables are tender
• Slow Cooker: Cover and cook on low for 4-5 hours or until vegetables are tender

HEARTY MEATBALL STEW

Steps:

• For the meatballs: Place the bread and 3 tablespoons water into a medium bowl. Mash to a paste with a spatula. Add the beef, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 10 to 16 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
• For the hearty meatball stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the foil. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 2 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate.
• Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.

TURKEY MEATBALL AND VEGETABLE STEW

Steps:

• 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.

TURKEY MEATBALL STEW

Steps:

• Preheat oven to 350 degrees.
• Combine the first seven ingredients, and form into meatballs.
• Place meatballs on a roasting pan, and bake in oven for about 20-25 mins (depending on the size of the meatballs).
• Turn the oven to broil, and let the meatballs broil for about 5 minutes, or until a nice crust has formed. Remove from oven.
• Meanwhile, combine the remaining ingredients in a large soup pot, stirring to mix and to help dissolve the tomato paste.
• Cover pot and heat over low-medium heat until stew begins to bubble (about 20-30 minutes), and reduce heat.
• Add meatballs, and continue cooking for at least another 40 minutes. (You are certainly welcome to let it cook longer).

VEGETABLE MEATBALL STEW

Steps:

• In a large Dutch oven or soup kettle, bring water to boil. Add potatoes, carrots, onion and seasonings; return to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, in a small bowl, combine the bread crumbs, egg and Worcestershire sauce. Crumble beef over mixture and mix well. , Shape into 1-in. balls; add to Dutch oven along with sweet potatoes and parsnips. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. , Discard bay leaf. Stir in peas. Combine flour, cold water and browning sauce if desired until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.