Turkey Meatball Stew

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.

• Ready In: 1 hr 35 mins
• Serves: 12-16

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 2/3g)  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).