Hearty Turkey Meatball Stew

Hearty Meatball Stew

I don’t know where to begin with this one… The vegetables, amazing. The meatballs, fantastic. The whole meal, absolutely delicious.

The vegetables cook down in to this phenomenal ratatouille-like stew. I would have been more than happy with the vegetables alone. I am definitely planning on making them again in the future for a delicious vegetarian supper. Meatballs aren’t something I normally get excited about, but these were better than any other meatballs I’ve ever had.

Hearty Turkey Meatball Stew (adapted from Food Network)


  • 1/2 cup Italian seasoned breadcrumbs (I used Kinnikinnick Gluten Free Panko crumbs with Italian seasoning added)
  • 20 ounces extra lean ground turkey
  • 4 sweet mild Italian turkey sausages, casings removed
  • 2 eggs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon all-purpose flour (I used Bob’s Red Mill All-Purpose GF Mix)
  • 6 tablespoons extra-virgin olive oil
  • 1 medium onion, sliced
  • 1 large red bell pepper, cored, seeded and cut into 1/2-inch strips
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 pound large white mushrooms, quartered
  • 2 russet potatoes, peeled, halved lengthwise and sliced into 1/3-inch slices
  • 8 ounces green beans, trimmed, cut into 1-inch-long pieces
  • One 15-ounce can diced tomatoes, drained
  • 1/4 teaspoon dried crushed red pepper flakes
  • 2 cups low-sodium vegetable or chicken broth
  1. For the meatballs: Add the breadcrumbs, turkey, sausage, egg, parsley, salt and pepper. Blend the mixture thoroughly with your hands or a flexible spatula. Form the mixture into 16 to 22 meatballs. Arrange the meatballs on a parchment paper-lined baking sheet until ready to use.
  2. For the stew: Sprinkle the meatballs with the flour and turn to coat with any flour still on the baking sheet. Heat a large heavy nonstick skillet over medium heat for 1 minute. Add 3 tablespoons of the olive oil. Drop the meatballs into the skillet, spaced apart. Cook until the bottoms are set and brown, about 2 minutes. Using a flexible thin spatula, turn each meatball onto an uncooked side and cook until the bottoms are set and brown, about 2 minutes longer. Turn and cook a third side, until set and brown, about another 2 minutes, so the meatballs are browned and set all over. Transfer the meatballs to a large plate. Repeat until you have browned all the meatballs
  3. Heat the remaining 3 tablespoons oil in the same skillet over medium-high heat. Add the onions, peppers, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until soft, 4 minutes. Add the mushrooms and the remaining salt and pepper. Cook, stirring occasionally, until the mushrooms have softened, about 5 minutes. Add the potatoes, beans, tomatoes, red pepper flakes and broth. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan and cook until the potatoes are tender and the meatballs are cooked through, about 20 minutes.

4 thoughts on “Hearty Turkey Meatball Stew

  1. Pingback: Hearty Turkey Meatball Stew « allinadayseating

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