Turkey Meatball Vegetable Stew
Healthy, comfort food alert! A one-pot, spicy tomato-based stew loaded with tender turkey meatballs, butternut squash, carrots and cauliflower. A wholesome, hearty, meal prep and freezer-friendly recipe!
Servings 6 servings
Calories 321kcal
Equipment
Ingredients
Meatballs
Stew
- 4 tablespoons olive oil, divided
- 12 ounces butternut squash, peeled and cubed
- 8 ounces carrots, peeled and chopped
- 2 cups cauliflower florets
- 1 yellow onion, chopped
- Kosher salt and pepper
- 1 tablespoon garlic, finely chopped
- ½ teaspoon crushed red pepper flakes (optional)
- ½ cup dry white wine
- 1 ½ cups turkey or chicken stock
- 3 cups Pomi chopped tomatoes or crushed tomatoes
- 1 14- ounce can diced tomatoes, drained
- 1 large bay leaf or 2 small
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh thyme leaves
- Freshly grated parmesan cheese
Instructions
Meatballs
- In a large bowl, mix all ingredients with your hands until well combined.
- Form mixture into meatballs about 1 ½ inches in diameter and place on a large parchment-lined, rimmed baking sheet.
- Makes 20-24 meatballs. Can be made 1 day ahead of making stew. Cover and chill.
Stew
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat.
- Add half of the meatballs to the pot in a single layer. Brown on all sides, about 8 minutes. Transfer meatballs to a plate and cover with aluminum foil to keep warm.
- Heat the remaining 2 tablespoons of olive oil and add the other half of meatballs to the pot. Brown on all sides and transfer to plate with the other meatballs.
- Add squash, carrots, cauliflower and onion to the pot. Season with salt and pepper, and cook to soften, about 5 minutes, stirring frequently.
- Stir in garlic and crushed red pepper flakes. Cook 1-2 minutes, stirring frequently.
- Add wine to deglaze the pot, scraping up browings. Let simmer 2 minutes.
- Stir in stock, Pomi tomatoes, diced tomatoes and bay leaf. Bring to boil and reduce to medium heat to simmer.
- Nestle meatballs into the pot. Cook 10-12 minutes until vegetables are tender and meatballs are cooked through.
- Remove from heat and stir in fresh parsley and thyme. Ladle into bowls and serve with parmesan and hot sauce, to taste. Enjoy!
Notes
See post for Recipe Tips & Variations.
Nutrition
Serving: 1 serving | Calories: 321kcal | Carbohydrates: 26g | Protein: 42g | Fat: 5g | Cholesterol: 110mg | Sodium: 768mg | Potassium: 1255mg | Fiber: 5g | Sugar: 8g | Vitamin A: 13098IU | Vitamin C: 49mg | Calcium: 135mg