Turkey Meatball Stew

Turkey Meatball Stew
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1 lb ground turkey
1/3-1/2 cup breadcrumbs
1/4 cup parmesan cheese, grated
1/2 onions, finely chopped
1 eggs
1/2 teaspoon italian seasoning
1/2 teaspoon oregano
8 cups water
1 (3 2/3 g) chicken bouillon cubes
4 large potatoes, cut into 1-2 inch chunks
1 (28 ounce) cans crushed tomatoes
1 (6 ounce) cans tomato paste
1 (15 ounce) cans corn, drained
1 (15 ounce) cans green beans, kitchen-cut and undrained
1 cup baby carrots, peeled
1 tablespoon italian seasoning
2 bay leaves
1 tablespoon oregano
1 tablespoon basil
1 tablespoon thyme
2 tablespoons garlic, minced ( I used the canned stuff for spreading on garlic bread)
1 pinch sugar
1 pinch sea salt

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).

Servings: 12-16

Time preparation: 20 min.

Time total: 95 min.

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