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Turkey Meatball Stew
A hearty stew made up of homemade turkey meatballs, carrots, potatoes, and corn.
servings: 4
total time: 1 hour
recipe by: Frankie
Ingredients
- THE MEATBALLS:
- 1 pound ground turkey
- 1/2 cup panko bread crumbs
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 large egg, lightly beaten
- THE STEW:
- 4 TBSP unsalted butter
- 1 large yellow onion, diced
- 2 celery ribs, diced
- 2 garlic cloves, peeled and minced
- 1/4 cup all-purpose flour
- 2 medium carrots, peeled and sliced into 1/4-inch rounds
- 1 pound russet potatoes, peeled and cut into 1-inch pieces
- 1 tsp dried parsley
- 4 cups chicken stock
- salt & pepper
- 1 cup frozen corn
Directions
- Preheat the oven to 425°F.
- Combine the MEATBALL ingredients together in a large mixing bowl. Roll the mixture into 1-inch balls and place on a baking sheet. Bake the meatballs in the preheated oven for 10 minutes. Remove the meatballs from the oven and set aside.
- Melt the butter in a dutch oven over medium heat. Add the onion and celery and cook, stirring occasionally, until vegetables are softened, about 6 minutes. Stir in the garlic and flour and cook while stirring until well combined, about 2 minutes.
- Add the carrots, potatoes, parsley, chicken stock, 1/2 tsp salt, and 1/4 tsp pepper. Stir to combine and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until carrots and potatoes are tender, about 20 minutes.
- Stir the meatballs and corn into the stew and simmer until heated through, about 3 minutes. Season with salt & pepper to taste.
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