Turkey Meatball Stew

Ingredients

• cooking spray
• pound93% lean ground turkey
• cup fresh bread crumbs
• large egg, lightly beaten
• tablespoon sminced fresh parsley
• teaspoon Worcestershire sauce
• teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon onion powder
• pinch salt and ground black pepper to taste
• 1/4 cup olive oil
• medium onion, chopped
• stalk scelery, chopped
• (14.5 ounce) can sfire-roasted diced tomatoes, undrained
• cup slow-sodium chicken broth
• cup scubed peeled potatoes
• cup peeled, chopped carrots
• cup frozen peas
• teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (Optional)

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with foil. Coat a wire rack with nonstick cooking spray, set on prepared baking sheet, and set aside.
2. Combine ground turkey, bread crumbs, egg, parsley, Worcestershire sauce, garlic powder, Italian seasoning, onion powder, salt, and pepper in a large bowl. Using a 2 teaspoon cookie scoop, shape the mixture into 1 inch balls and place on the baking rack.
3. Bake in the preheated oven until no longer pink in the center, about 12 minutes.
4. Meanwhile, heat olive oil in a Dutch oven over medium heat. Add onion and celery and cook until softened, about 5 minutes. Add tomatoes, chicken broth, potatoes, carrots, peas, basil, and red pepper flakes; stir until well combined. Bring to a boil, reduce heat to medium low, and simmer, uncovered, until potatoes and carrots are cooked and the broth has somewhat reduced, 20 to 25 minutes.
5. Stir in meatballs and simmer until heated through, 5 to 7 minutes. Season stew with salt and pepper.