Total Time
1hr 35mins
Prep 20 mins
Cook 1 hr 15 mins

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 Nutrition

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).

Reviews

(1)
Most Helpful

I like one pot recipes and I enjoyed the body of this stew, but I was a tad disappointed in the turkey balls. They needed just a little more zip. Salt and pepper, a touch of garlic perhaps. I will add those ingredients the next time and see how that tastes. It certainly lives up to it's serving suggestion. :)

Lori Mama October 05, 2007

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