Turkey Meatball Stew
|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)|
|Dried sage||1⁄4 Teaspoon (Whole)|
|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.