Turkey Meatball and Vegetable Stew


The flavor and color of fresh vegetables and herbs abound in this stew. Make the meatballs first, and let them firm up in the refrigerator while you chop the veggies for the stew. Serve on its own, with hot biscuits, or over mashed potatoes or noodles, whichever your family prefers. Satisfying, but light, I hope it's a keeper for you!

Prep Time:
35 mins
Cook Time:
45 mins
Additional Time:
20 mins
Total Time:
1 hrs 40 mins
8 servings



  • ½ cup quick-cooking oats

  • ½ cup minced white onion

  • ½ cup sliced fresh mushrooms

  • 1 ½ tablespoons minced fresh basil

  • 1 ½ tablespoons minced fresh parsley (Optional)

  • 2 cloves garlic, minced

  • 1 large egg, lightly beaten

  • 1 teaspoon Worcestershire sauce

  • salt and ground black pepper to taste

  • 1 pound 93% lean ground turkey


  • 3 cups chopped butternut squash

  • 2 cups chopped carrots

  • 2 cups chopped mushrooms

  • 1 cup chopped celery

  • 1 cup chopped parsnips

  • 1 medium red onion, chopped

  • 2 cloves garlic, minced

  • 1 bay leaf

  • 6 cups chicken broth

  • cup dry white wine (Optional)

  • 1 cup frozen green peas

  • 3 tablespoons cornstarch (Optional)

  • 2 tablespoons chopped fresh parsley (Optional)


  1. Combine oats, onion, mushrooms, basil, parsley, and garlic in a large mixing bowl. Add beaten egg, Worcestershire sauce, salt, and pepper; stir to combine. Add turkey, and using a rubber spatula, stir and mash ingredients together evenly. Form into 27 to 30 meatballs, about 1 inch in diameter. Refrigerate for about 20 minutes.

  2. Combine butternut squash, carrots, mushrooms, celery, parsnips, red onion, garlic, bay leaf, salt, and pepper in a 6-quart kettle or Dutch oven. Pour in broth and wine; mix to combine. Bring to a boil over medium high-heat. Reduce heat and simmer, uncovered, for 10 minutes. Make sure the liquid is at a true simmer, with small, intermittent bubbles.

  3. Gently add meatballs one at a time, without stirring, as this will cause the meatballs to fall apart. Reduce heat to low. Cook until the bottoms of the meatballs begin to turn white, about 3 minutes. Gently turn meatballs to allow the other side to cook. Increase heat to medium-low and cook for about 10 minutes. Turn meatballs again, and continue to cook for about 15 minutes. Stir in frozen peas.

  4. Test meatballs for doneness with an instant-read thermometer. The safe internal temperature for meatballs is 175 degrees F (79 degrees C).

  5. If stew is too thin, remove about 1/2 cup of broth to a cup and allow to cool briefly. Briskly stir in cornstarch until there are no lumps. Gradually add slurry to the stew, stirring constantly, and cook until the broth has thickened, 3 to 5 minutes. Garnish with fresh parsley before serving.

Cook's Notes:

Use 3 tablespoons, minced, of the fresh herbs of your choice.

Chop all vegetables into uniform, 1/2-inch pieces so they cook evenly.

Nutrition Facts (per serving)

239 Calories
6g Fat
27g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 239
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 7%
Cholesterol 70mg 23%
Sodium 986mg 43%
Total Carbohydrate 27g 10%
Dietary Fiber 5g 18%
Total Sugars 8g
Protein 17g
Vitamin C 25mg 124%
Calcium 84mg 6%
Iron 2mg 13%
Potassium 707mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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