Turkey Meatball Stew

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil. Lightly coat a wire rack with nonstick cooking spray, set it on the prepared baking sheet, and set aside.

2. 2

   In a large bowl, combine ground turkey, bread crumbs, egg, parsley, Worcestershire sauce, garlic powder, Italian seasoning, onion powder, salt, and pepper. Using a 2-teaspoon cookie scoop, form 1-inch balls and arrange them on the baking rack.

3. 3

   Bake in the preheated oven until the centers are no longer pink, about 12 minutes.

4. 4

   Meanwhile, heat olive oil in a Dutch oven over medium heat. Add onion and celery and cook until softened, about 5 minutes. Add tomatoes, chicken broth, potatoes, carrots, peas, basil, and red pepper flakes; stir to combine well. Bring to a boil, reduce the heat to medium-low, and simmer uncovered until the potatoes and carrots are tender and the broth has reduced somewhat, 20 to 25 minutes.

5. 5

   Stir in the meatballs and simmer until heated through, 5 to 7 minutes. Season the stew with salt and pepper.

• Calories 384.02 kcal Moderate
• Protein 21.97 g Good Source
• Carbs 45.94 g Moderate
• Total Fat 13.06 g Moderate
• Saturated Fat 1.7 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 73.19 mg High
• Sodium 1651.16 mg High
• Fiber 6.08 g Good Source
• Sugar 6.76 g Moderate
• Added Sugar 0.68 g Low Source
• Calcium 87.56 mg Low Source
• Iron 4.66 mg Good Source
• Potassium 630.73 mg Moderate
• Vitamin A 22.03 mcg_rae Low Source
• Vitamin C 12.66 mg Moderate
• Vitamin D 0.28 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Wheat 🌾
• Gluten
• Celery
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅