Turkey Meatball and Vegetable Stew Recipe

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.

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.

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.

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

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.