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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 16 |
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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. Ingredients:
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 |
Directions:
1. Preheat oven to 350 degrees.
2. Combine the first seven ingredients, and form into meatballs.
3. Place meatballs on a roasting pan, and bake in oven for about 20-25 mins (depending on the size of the meatballs).
4. Turn the oven to broil, and let the meatballs broil for about 5 minutes, or until a nice crust has formed. Remove from oven.
5. Meanwhile, combine the remaining ingredients in a large soup pot, stirring to mix and to help dissolve the tomato paste.
6. Cover pot and heat over low-medium heat until stew begins to bubble (about 20-30 minutes), and reduce heat.
7. Add meatballs, and continue cooking for at least another 40 minutes. (You are certainly welcome to let it cook longer).
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