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Turkey Meatball Stew

Healthycooking's picture
  Fresh ground turkey 1 Pound (Raw)
  Soft breadcrumbs 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1 Tablespoon
  White wine 1 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Dried marjoram 1⁄2 Teaspoon (Whole)
  Salt 1⁄4 Teaspoon
  Dried sage 1⁄4 Teaspoon (Whole)
  Pepper 1⁄4 Teaspoon
  Vegetable cooking spray 1
  Vegetable oil 1 Teaspoon
  Sliced carrot 2 Cup (32 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Dried whole thyme 1⁄2 Teaspoon
  Canned low sodium chicken broth 2 Cup (32 tbs)
  Water 1 Cup (16 tbs)
  Sliced fresh mushrooms 2 Cup (32 tbs)
  Frozen sugar snap peas 8 Ounce (1 Package)

Combine first 8 ingredients in a medium bowl; stir well.
Shape into 24 meatballs.
Coat a Dutch oven with cooking spray; add oil.
Place over medium heat until hot.
Add meatballs, and cook 6 to 8 minutes or until browned, stirring frequently.
Drain and pat dry with paper towels.
Wipe drippings from pan with a paper towel.
Return meatballs to pan; add carrot, onion, thyme, chicken broth, and water.
Bring to a boil; cover, reduce heat, and simmer 40 minutes or until vegetables are tender.
Add mushrooms and peas; stir well.
Cover and simmer 10 minutes or until thoroughly heated.

Recipe Summary

Side Dish

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