Best Best Turkey Meatball Stew Recipes

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TURKEY MEATBALL STEW



Turkey Meatball Stew image

A relatively quick and easy stew which will serve many (or make many servings for the freezer). This is a great way to get reluctant kids and husbands to eat some veggies, and because you bake the meatballs, it cuts out on a lot of the fat normally found in pan-fried meatballs. Feel free to vary the ingredients (adding more or less of something as you like). This can be served as a lunch/light dinner, or as a starter for a meal. I serve this with grated parmesan cheese on top, and crusty bread for dipping.

Provided by KatiesMama

Categories     Lunch/Snacks

Time 1h35m

Yield 12-16 serving(s)

Number Of Ingredients 23

1 lb ground turkey
1/3-1/2 cup breadcrumbs
1/4 cup parmesan cheese, grated
1/2 onion, finely chopped
1 egg
1/2 teaspoon italian seasoning
1/2 teaspoon oregano
8 cups water
1 (3 2/3 g) chicken bouillon cubes
4 large potatoes, cut into 1-2 inch chunks
1 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 (15 ounce) can corn, drained
1 (15 ounce) can green beans, kitchen-cut and undrained
1 cup baby carrots, peeled
1 tablespoon italian seasoning
2 bay leaves
1 tablespoon oregano
1 tablespoon basil
1 tablespoon thyme
2 tablespoons garlic, minced (I used the canned stuff for spreading on garlic bread)
1 pinch sugar
1 pinch sea salt

Steps:

  • Preheat oven to 350 degrees.
  • Combine the first seven ingredients, and form into meatballs.
  • Place meatballs on a roasting pan, and bake in oven for about 20-25 mins (depending on the size of the meatballs).
  • Turn the oven to broil, and let the meatballs broil for about 5 minutes, or until a nice crust has formed. Remove from oven.
  • Meanwhile, combine the remaining ingredients in a large soup pot, stirring to mix and to help dissolve the tomato paste.
  • Cover pot and heat over low-medium heat until stew begins to bubble (about 20-30 minutes), and reduce heat.
  • Add meatballs, and continue cooking for at least another 40 minutes. (You are certainly welcome to let it cook longer).

Nutrition Facts : Calories 265, Fat 5.2, SaturatedFat 1.5, Cholesterol 49.4, Sodium 483, Carbohydrate 44, Fiber 7, Sugar 7.8, Protein 14

CONTEST-WINNING TURKEY MEATBALL SOUP



Contest-Winning Turkey Meatball Soup image

You don't need to cook the tender homemade meatballs or boil the egg noodles separately, so you can easily stir up this savory soup in no time. I usually double the recipe for our family of seven. -Carol Losier Baldwinsville, New York

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 12

2 cans (14-1/2 ounces each) chicken broth
1 celery rib with leaves, thinly sliced
1 medium carrot, thinly sliced
1/4 cup chopped onion
1 tablespoon butter
1 egg, lightly beaten
1/2 cup dry bread crumbs
2 tablespoons dried parsley flakes
1 tablespoon Worcestershire sauce
1/4 teaspoon pepper
1/2 pound lean ground turkey
1 cup uncooked egg noodles

Steps:

  • In a large saucepan, bring the broth, celery and carrot to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, in a small skillet, saute onion in butter until tender. Transfer to a large bowl. Add the egg, bread crumbs, parsley, Worcestershire sauce and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls., Add meatballs to the simmering broth. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until no meat is longer pink. Add noodles. Cover and simmer for 5 minutes or until noodles are tender.

Nutrition Facts : Calories 193 calories, Fat 8g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 545mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.

BEST TURKEY MEATBALL STEW



Best Turkey Meatball Stew image

Make and share this Best Turkey Meatball Stew recipe from Food.com.

Provided by internetnut

Categories     Stew

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces rosina homestyle meatballs
1 medium red onion, chopped
6 medium carrots, sliced
2 large potatoes, cut up
1 cup celery, diced
24 ounces v 8 vegetable juice
3 tablespoons tapioca
1 tablespoon sugar
1 teaspoon Tabasco sauce

Steps:

  • Thaw meatballs in microwave 2 minutes and cut in half.
  • Put all ingredients in casserole or dutch oven and mix. If desired, other spices such as rosemary, thyme and black pepper, can be added to this dish. Cover and bake at 350 for 2 hours.
  • Other Cooking Methods: Crockpot-Add 2 hours to baking time if cooking in crockpot on medium-high setting. Stove Top-Use a heavy gauge covered stock pot and adjust cook time to 1 1/2 hours. Stir on stove top to avoid scorching.

Nutrition Facts : Calories 264.8, Fat 0.6, SaturatedFat 0.1, Sodium 562, Carbohydrate 61.8, Fiber 8.8, Sugar 16.2, Protein 6.1

CAJUN MEATBALL STEW



CAJUN MEATBALL STEW image

This is a very popular recipe in the Cajun part of South Louisiana, which is frequently referred to as "Acadiana." If there's one thing we folks in Acadiana love, it's our rice and gravy! I have often said that when I die, if wherever I end up doesn't have rice and gravy, I'll know I didn't make it to Heaven. Cajun Meatball Stew starts off with your typical dark brown roux. Some people prefer to buy it in stores, ready made. I've never understood why, because it's not that difficult to make from scratch. The main thing you must do is stir, constantly, over a medium high heat, never leaving the stove until it's almost the color of chocolate syrup. If you burn it, throw it out and start over, because it will give your gravy a very bitter taste. When I have the time, I prefer to make this the day ahead, separate the meatballs from the gravy, and refrigerate. Not only does this cause the fat from the meat to rise to the top and harden for easy removal, but, enhances the flavor.

Provided by Irishcolleen

Categories     Meat

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 15

3/4 cup vegetable oil
1 cup all-purpose flour
3 cups onions, finely chopped
1 1/2 cups bell peppers, finely chopped
1 cup celery, finely chopped
water or beef broth
4 garlic cloves, minced
2 lbs ground chuck
2 large eggs
1/4 cup milk
1 tablespoon Worcestershire sauce
1/2 cup fresh parsley, chopped
1/3 cup plain breadcrumbs
salt and cayenne pepper
1/4 cup green onion, chopped

Steps:

  • In heavy dutch oven (preferably cast iron or cast aluminum), heat oil over medium high heat. Add flour. Stir, constantly, until flour is dark brown, being very careful not to burn. Flour should be almost the color of chocolate syrup. This is your roux, which is the base of your gravy.
  • To the flour mixture, add 2 cups of the chopped onion, 1 cup of the bell pepper and 1/2 cup of the celery. Reduce heat to medium, cooking until onions are transparent. Add enough water or beef broth to fill pot 2/3 of the way. Bring to a boil, then reduce heat to a simmer.
  • While this is cooking, make meatballs by combining ground chuck, remaining onions, bell pepper, and celery, 2 cloves of the minced garlic, eggs, milk, worcestershire sauce, 1/4 cup of the parsley, bread crumbs, and salt and cayenne pepper. Mix well.
  • Form into whatever size meatballs you prefer. I like to make mine about 1 1/2 - 2" round. One trick to making tender meatballs is not to pack the meat too firmly. Just form them enough for them to hold together. Also, do not pre-cook the meatballs after rolling.
  • Add meatballs to the gravy. DO NOT STIR FOR AT LEAST 20 MINUTES! Stirring them will break them apart. Cook over medium low heat until gravy is desired consistency. Adjust seasoning with salt and cayenne pepper. Skim as much of the fat as you can off of the top.
  • Stir in remaining garlic, parsley, and chopped green onions. Cook for 5 minutes longer.
  • Serve over hot cooked rice. I usually serve this with a side of early green peas or corn, and a fruit salad of some kind, such as pineapple, topped with grated cheddar cheese.
  • As for the prep and cooking times, I just took a wild guess. Hehe!

MEATBALL STEW



Meatball Stew image

Many years ago, the Farm Journal published a recipe that became the "jumping-off point" for my version. It's as colorful as it is delicious. I often serve it over wide egg noodles or atop steamed rice-but it's also good just as it is.-Savilla Zook, Seabrook, Maryland.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8-10 servings.

Number Of Ingredients 14

1 large egg, lightly beaten
1 cup soft bread crumbs
1/4 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon dried marjoram
1/4 teaspoon dried thyme
1-1/2 pounds lean ground beef (90% lean)
2 tablespoons canola oil
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2 cans (10-1/2 ounces each) condensed beef broth, undiluted
4 medium potatoes, peeled and diced
4 medium carrots, diced
1 jar (16 ounces) whole onions, drained
1/4 cup minced fresh parsley

Steps:

  • In a large bowl, combine the egg, bread crumbs, chopped onion, salt, marjoram and thyme. Crumble beef over the top and mix well. Shape into 24 meatballs. Heat oil in a Dutch oven. Brown meatballs in batches; drain. , Add the soup, broth, potatoes, carrots and whole onions. Bring to a boil; reduce heat and simmer for 30 minutes or until meat is no longer pink. Garnish with parsley.

Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 17g protein.

SPANISH TURKEY MEATBALL STEW



Spanish Turkey Meatball Stew image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil
1 large onion, chopped
5 cloves garlic, minced
Kosher salt
1 teaspoon smoked paprika
1 cup sliced small carrots
2 14-ounce cans low-sodium diced fire-roasted tomatoes
2 cups low-sodium chicken broth
1 15-ounce can chickpeas, drained and rinsed
1 1/4 pounds lean ground turkey
3/4 cup loosely packed fresh parsley (about 1 bunch), chopped, plus more for topping
Freshly ground pepper

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic and a pinch of salt and cook, stirring occasionally, until soft, about 5 minutes. Transfer half of the mixture to a large bowl. Add the paprika and carrots to the remaining onion mixture in the skillet and cook 1 minute. Add the tomatoes, chicken broth and chickpeas; bring to a rapid simmer and cook, stirring occasionally, until the sauce thickens slightly, about 6 minutes.
  • Meanwhile, add the ground turkey, parsley, 1 teaspoon salt and 1/4 teaspoon pepper to the bowl with the reserved onion mixture and mix with your hands. Form the turkey mixture into 20 meatballs. Place the meatballs in the skillet with the sauce and simmer, turning once, until cooked through, about 7 minutes. Serve with more pepper and parsley.

Nutrition Facts : Calories 458, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 81 milligrams, Sodium 1,234 milligrams, Carbohydrate 36 grams, Fiber 8 grams, Protein 38 grams

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