turkey meatball stew

Name: Turkey Meatball Stew
Prep time: 40 min
Cook time: 1 h 10 min
Cuisine: American
Ingredients: 1 pound(s) freshly ground raw turkey; 1/2 cup(s) soft breadcrumbs; 1 tablespoon(s) fresh parsley, chopped; 1 teaspoon(s) white wine worcestershire sauce; 1/2 teaspoon(s) dried whole marjoram; 1/4 teaspoon(s) salt; 1/4 teaspoon(s) dried whole sage; 1/4 teaspoon(s) pepper; - vegetable cooking spray; 1 teaspoon(s) vegetable oil; 2 cup(s) carrots, sliced; 1/2 cup(s) onion, chopped; 1/2 teaspoon(s) dried whole thyme; 2 cup(s) canned low-sodium chicken broth, undiluted; 1 cup(s) water; 2 cup(s) fresh mushrooms, sliced; 1 package(s) (8 oz.) frozen sugar snap peas, thawed

No Image

review

Private Recipe by

Sharon Colyer

@Cmom02

Louisville, KY

This recipe is from Cooking Light Cookbook 1994. A nice stew to have, when cold weather hits us! You don't have to use low-sodium and other healthy products, unless you want to. Most ingredients are the usual ones, like vegetables, herbs, and such. It is a recipe that takes some time, so the weekend, would probably be the best time to make it.

►

yield serving(s)

prep time 40 Min

cook time 1 Hr 10 Min

method Stove Top

Ingredients For turkey meatball stew

1 lb

freshly ground raw turkey
1/2 c

soft breadcrumbs
1 Tbsp

fresh parsley, chopped
1 tsp

white wine worcestershire sauce
1/2 tsp

dried whole marjoram
1/4 tsp

salt
1/4 tsp

dried whole sage
1/4 tsp

pepper
vegetable cooking spray
1 tsp

vegetable oil
2 c

carrots, sliced
1/2 c

onion, chopped
1/2 tsp

dried whole thyme
2 c

canned low-sodium chicken broth, undiluted
1 c

water
2 c

fresh mushrooms, sliced
1 pkg

(8 oz.) frozen sugar snap peas, thawed

How To Make turkey meatball stew

1
Combine first 8 ingredients, in a medium bowl; stir well. Shape into 24 meatballs. Coat Dutch oven, with cooking spray; add oil. Place over medium heat, until hot. Add meatballs, and cook 6-8 minutes, until browned stirring frequently. Drain, and pat dry, with paper towels. Wipe drippings from pan with paper towels.

2
Return meatballs to pan; add carrot, onion, thyme, chicken broth, and water. Bring to a boil; cover, reduce heat, and simmer 40 minutes, or until vegetables are tender. Add mushrooms and peas; stir well. Cover, & simmer, 10 minutes, or until thoroughly heated. Makes 1-1/2 quarts.
3
Nutrition: One (1-cup) serving 166 cal, 3.5 g fat (0.9 g sat), 49 mg chol, 204 mg sod, 13.1 g carb, 3.2 g fiber, 19.3 g protein.
Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Comments and reviews are disabled on unpublished recipes.