Cozy Braised Turkey Meatball Stew with Winter Vegetables

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 1 1/2 lb ground turkey (93% lean)
• 1/2 cup breadcrumbs + 1/4 cup milk
• 1 large egg
• 1/4 cup grated Parmesan (optional, for meatballs)
• 1/4 cup chopped fresh parsley, divided
• 4 cloves garlic, minced (divided)
• 1 large onion, diced (divided)
• 2 medium carrots, sliced
• 1 parsnip, sliced (or extra carrot)
• 8–10 baby potatoes, halved (about 1 lb)
• 2 cups butternut squash cubes (or rutabaga)
• 2 cups chopped kale or Swiss chard
• 1 tbsp tomato paste
• 1 (14.5 oz) can crushed or diced tomatoes
• 4 cups low-sodium chicken or turkey broth
• 1 cup water
• Olive oil, salt, black pepper
• Thyme, rosemary, bay leaf, smoked paprika, red pepper flakes (optional)
• Lemon juice or red wine vinegar, to finish

Do This

• 1. Preheat oven to 350°F (175°C). Line a sheet pan or tray for holding meatballs. Chop all vegetables.
• 2. Mix turkey with breadcrumbs, milk, egg, Parmesan, parsley, half the garlic and onion, salt, pepper, and oregano. Gently form 18–20 golf-ball-sized meatballs.
• 3. Brown meatballs in a large oven-safe pot or Dutch oven in a little olive oil over medium-high heat, turning until golden on most sides. Transfer briefly to a plate.
• 4. In the same pot, sauté remaining onion, carrots, parsnip, and fennel or celery until starting to soften. Add remaining garlic and tomato paste; cook 1 minute.
• 5. Stir in tomatoes, broth, water, potatoes, squash, herbs, smoked paprika, salt, and pepper. Nestle meatballs into the broth.
• 6. Cover and braise in the oven for 25–30 minutes, until meatballs are cooked through and vegetables are tender.
• 7. Return pot to the stove, stir in kale and simmer 3–5 minutes. Finish with lemon juice and parsley, adjust seasoning, and serve hot with crusty bread.

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Why You’ll Love This Recipe

• Light yet satisfying: lean turkey meatballs in a brothy stew feel comforting without being heavy.
• Cold-weather friendly: winter vegetables and warm spices make it perfect for chilly evenings.
• One-pot simplicity: everything braises together in a single Dutch oven or deep pot.
• Great for leftovers: the flavors deepen after a day in the fridge, making it ideal for meal prep.

Grocery List

• Produce: Yellow onions, garlic, carrots, parsnip, fennel bulb or celery, baby potatoes, butternut squash or rutabaga, kale or Swiss chard, lemon, fresh parsley, optional fresh thyme and rosemary.
• Dairy: Milk, Parmesan cheese (for meatballs and serving, optional).
• Pantry: Ground turkey, olive oil, breadcrumbs, tomato paste, canned crushed or diced tomatoes, low-sodium chicken or turkey broth, bay leaf, dried thyme, dried rosemary, dried oregano, smoked paprika, red pepper flakes (optional), kosher salt, black pepper, water, crusty bread (for serving, optional).

Full Ingredients

For the Turkey Meatballs

• 1 1/2 lb ground turkey (about 93% lean)
• 1/2 cup plain or panko breadcrumbs
• 1/4 cup whole or 2% milk
• 1 large egg
• 1/4 cup finely grated Parmesan cheese (optional but recommended)
• 1/4 cup finely chopped fresh parsley (divided: 2 tbsp for meatballs, 2 tbsp for finishing)
• 2 tbsp very finely minced or grated yellow onion
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes (optional, for gentle heat)
• 2 tbsp olive oil (for browning, divided as needed)

For the Tomato-Herb Winter Vegetable Stew

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, sliced into 1/2-inch rounds
• 1 medium parsnip, sliced into 1/2-inch rounds (or use an extra carrot if you prefer)
• 1 small fennel bulb, cored and sliced (or 2 celery stalks, sliced)
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 (14.5 oz) can crushed or diced tomatoes
• 4 cups low-sodium chicken or turkey broth
• 1 cup water (add more if you like a brothier stew)
• 8–10 baby potatoes (about 1 lb), halved; or 3 medium waxy potatoes, cut into 1-inch chunks
• 2 cups 1/2-inch cubes butternut squash or rutabaga (peeled)
• 1 bay leaf
• 1 tsp dried thyme or 4 sprigs fresh thyme, tied or left whole
• 1 tsp dried rosemary, lightly crushed or 1 large sprig fresh rosemary
• 1 tsp smoked paprika
• 1/2–3/4 tsp kosher salt, to taste (start with 1/2 tsp; adjust at the end)
• 1/2 tsp freshly ground black pepper, plus more to taste

To Finish and Serve

• 2 cups chopped kale or Swiss chard (thick stems removed)
• 1 tbsp lemon juice or red wine vinegar, to brighten
• Reserved 2 tbsp chopped fresh parsley
• Extra grated Parmesan cheese, for serving (optional)
• Crusty bread or cooked grains (like farro or brown rice), optional for serving

Step-by-Step Instructions

Step 1: Prep your ingredients and preheat the oven

Preheat your oven to 350°F (175°C). Place a rack in the center of the oven.

Dice the onion, slice the carrots and parsnip, and slice the fennel or celery. Halve the baby potatoes (or cut larger potatoes into chunks). Peel and cube the butternut squash or rutabaga. Mince all the garlic cloves. Chop the parsley, separating 2 tablespoons for the meatballs and 2 tablespoons for finishing. Strip tough stems from the kale or Swiss chard and chop the leaves into bite-sized pieces.

Having everything prepped before you start cooking makes the process smoother, because once the meatballs and vegetables begin browning, things move quickly.

Step 2: Mix and shape the turkey meatballs

In a large mixing bowl, combine the breadcrumbs and milk. Let them sit for 2–3 minutes until the crumbs absorb the liquid and soften (this helps keep the meatballs tender).

Add the ground turkey, egg, Parmesan (if using), 2 tablespoons chopped parsley, 2 tablespoons minced onion, 2 cloves minced garlic, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried oregano, and red pepper flakes if using. Using clean hands or a fork, gently mix just until everything is evenly combined. Avoid overworking the mixture, which can make the meatballs dense.

With damp hands, form the mixture into meatballs about the size of a golf ball (1 1/2 inches), making 18–20 total. Place them on a plate or tray while you heat the pan.

Step 3: Brown the meatballs for deeper flavor

Heat 2 tablespoons olive oil in a large, heavy, oven-safe pot or Dutch oven over medium-high heat. When the oil is hot and shimmering, add about half the meatballs in a single layer without crowding. Brown them for 2–3 minutes per side, turning gently with tongs or a spatula, until they develop a golden crust on most sides. They do not need to be cooked through at this stage.

Transfer the browned meatballs to a clean plate. Repeat with the remaining meatballs, adding a bit more oil if the pan looks dry. Browning in batches keeps the pan hot and prevents steaming. There will be browned bits on the bottom of the pot; do not wipe these out, as they add lots of flavor to the broth.

Step 4: Sauté the winter vegetables and build the tomato base

Reduce the heat to medium. If the pot looks very dry, add 1 tablespoon olive oil. Add the diced onion, carrots, parsnip, and sliced fennel or celery. Cook, stirring occasionally, for 5–7 minutes, until the vegetables begin to soften and the onion turns translucent.

Add the remaining 2 cloves minced garlic and cook for 30–60 seconds, just until fragrant. Stir in the tomato paste and cook for another 1–2 minutes, stirring frequently, to lightly caramelize it; this deepens the tomato flavor.

Pour in the canned tomatoes, scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the broth and water, then stir in the potatoes, butternut squash or rutabaga, bay leaf, thyme, rosemary, smoked paprika, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper. Bring the mixture up to a gentle simmer.

Step 5: Nestle the meatballs into the broth and braise

Once the stew base is simmering, carefully return the browned meatballs (and any juices on the plate) to the pot, nestling them down into the liquid and vegetables in an even layer. The meatballs should be mostly submerged; if needed, add a little more broth or water so they are covered at least three-quarters of the way.

Bring the pot back to a gentle simmer on the stovetop, then cover with a tight-fitting lid and transfer to the preheated 350°F (175°C) oven. Braise for 25–30 minutes, until the meatballs are cooked through (an instant-read thermometer should read 165°F / 74°C in the center) and the root vegetables are tender when pierced with a fork.

Step 6: Finish with greens, herbs, and brightening

Carefully remove the pot from the oven and place it back on the stovetop over low heat. Discard the bay leaf and any woody herb stems. Stir in the chopped kale or Swiss chard. Simmer, uncovered, for 3–5 minutes, just until the greens are wilted but still bright.

Taste the broth and adjust seasoning with more salt and pepper as needed. Stir in the lemon juice or red wine vinegar to brighten the flavors, then sprinkle in the remaining 2 tablespoons chopped parsley. The broth should be flavorful, lightly tomato-y, and herby, with tender vegetables and juicy meatballs.

Step 7: Serve the stew warm and cozy

Ladle the turkey meatball stew into warm, wide bowls, making sure each serving gets a generous mix of meatballs, vegetables, and broth. If you like, finish each bowl with a small handful of grated Parmesan and an extra crack of black pepper.

Serve with crusty bread for dunking or over a scoop of cooked grains like farro, barley, or brown rice for a more substantial meal. This stew is delicious right away but tastes even better after resting for 10–15 minutes, as the flavors mingle and the broth thickens slightly.

Pro Tips

• Do not overwork the meatballs. Mix just until combined and use damp hands to shape. Overmixing compacts the meat and makes meatballs tough.
• Use a hot pan for browning. Let the oil get hot before adding meatballs, and brown in batches. Proper browning adds a deep, savory flavor to the finished stew.
• Adjust broth thickness to taste. For a stew-like consistency, simmer uncovered a bit longer at the end. For a more soup-like dish, add up to 1 extra cup of broth or water.
• Season in layers. Add a little salt when you build the broth, then taste again after braising and after adding the greens. Turkey is mild and needs thoughtful seasoning.
• Rest before serving. If you have time, let the stew sit off the heat, covered, for 10 minutes before serving so the flavors can meld and the meatballs reabsorb some juices.

Variations

• Gluten-free version: Use gluten-free breadcrumbs or 1/3 cup fine ground rolled oats instead of regular breadcrumbs. Ensure your broth is certified gluten-free.
• Extra hearty and smoky: Add 2 sliced turkey sausages (browned with the meatballs) and increase the smoked paprika to 1 1/2 teaspoons. You can also stir in 1 cup cooked white beans at the end.
• All-stovetop option: Instead of braising in the oven, simmer covered on low heat on the stovetop for 25–30 minutes, stirring occasionally to prevent sticking.

Storage & Make-Ahead

Let the stew cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The flavors actually improve by the next day, making this a great make-ahead meal.

To reheat, warm gently on the stovetop over medium-low heat, adding a splash of water or broth if the stew has thickened. Stir occasionally until heated through, making sure the meatballs are hot in the center. Individual portions can also be reheated in the microwave in 1-minute bursts, stirring between intervals.

For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. If you plan to freeze, you can slightly undercook the vegetables by 3–4 minutes so they stay firmer after reheating.

Nutrition (per serving)

Approximate values for 1 of 4 servings (without extra Parmesan or bread): about 430 calories; 35 g protein; 17 g fat; 36 g carbohydrates; 5 g fiber; 8 g sugar; 780 mg sodium (will vary based on broth brand, added salt, and garnishes). This stew is high in protein, rich in vegetables, and relatively light compared to cream-based stews.