Turkey Meatball Stew
Cozy up with a bowl of hearty Turkey Meatball Stew, a wholesome one-pot meal packed with flavor and nutrition. Featuring tender, homemade turkey meatballs infused with Parmesan, garlic, and fresh parsley, this stew is simmered to perfection with vibrant vegetables like carrots, celery, zucchini, and spinach in a richly seasoned chicken broth. Smoked paprika, tomato paste, and a hint of thyme add depth to every spoonful, while the addition of potatoes makes it satisfyingly filling. Perfect for chilly evenings, this family-friendly recipe comes together in under an hour and serves six, making it an excellent choice for weeknight dinners or meal prep. Pair with crusty bread for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 1 pound ground turkey
- 0.5 cup breadcrumbs
- 0.25 cup parmesan cheese, grated
- 1 large egg
- 4 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 tablespoons parsley, chopped
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 3 medium carrots, sliced
- 2 stalks celery, chopped
- 3 medium potatoes, diced
- 1 medium zucchini, sliced
- 6 cups chicken broth
- 2 tablespoons tomato paste
- 1 whole bay leaf
- 0.5 teaspoon thyme, dried
- 0.5 teaspoon paprika, smoked or regular
- 2 cups spinach, fresh
Instructions
In a large mixing bowl, combine ground turkey, breadcrumbs, grated parmesan cheese, egg, 2 cloves of minced garlic, half of the chopped onion, parsley, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix well until evenly combined.
Form the turkey mixture into small meatballs, about 1 inch in diameter. Set aside on a plate.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the meatballs in batches and cook until browned on all sides, about 5-6 minutes total. Remove the meatballs and set them aside.
In the same pot, add the remaining 1 tablespoon of olive oil. Sauté the remaining chopped onion, 2 cloves of minced garlic, carrots, and celery for 5 minutes or until the vegetables have softened slightly.
Stir in the tomato paste, thyme, paprika, and a pinch of black pepper. Cook for 1-2 minutes until fragrant.
Pour in the chicken broth and add the diced potatoes, zucchini, bay leaf, and the remaining 0.5 teaspoon of salt. Bring the mixture to a boil, then reduce the heat to a simmer.
Gently return the browned meatballs to the pot. Cover and simmer for 25 minutes, stirring occasionally, until the potatoes are tender and the flavors have melded.
Stir in the fresh spinach during the last 2-3 minutes of cooking, allowing it to wilt.
Remove the bay leaf before serving. Taste and adjust seasoning if necessary.
Ladle the warm stew into bowls and serve with crusty bread on the side, if desired.
Nutrition Facts
Calories |
2324 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 9706 mg | 422% | |
| Total Carbohydrate | 219.6 g | 80% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 36.2 g | ||
| Protein | 156.8 g | 314% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 973 mg | 75% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 7865 mg | 167% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
