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Hearty Turkey Meatball and Mushroom Stew

Hearty Turkey Meatball and Mushroom Stew

with Parmesan Mash

Custom recipe
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Meatball and mushroom stew is kind of like the food equivalent of a well-worn, fuzzy sweater. As soon as you put it on (or taste your first spoonful), you’re transported to a comfy place where everything feels familiar and warm. It’s a timeless dish that never goes out of fashion.

Tags:Quick PrepFamily Friendly
Allergens:Milk/LaitSesame/SésameSoy/SojaWheat/Blé

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Turkey

2 tbsp

Italian Breadcrumbs

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé)

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

227 g

Mirepoix

113 g

Mushrooms

1 tbsp

Garlic Puree

⅓ cup

Green Peas

460 g

Russet Potato

1 unit

Chicken Broth Concentrate

1 tbsp

Soy Sauce

(ContainsSoy/Soja, Wheat/Blé)

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

Not included in your delivery

2 tbsp

Milk*

(ContainsMilk/Lait)

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories680 kcal
Fat27 g
Saturated Fat13 g
Carbohydrate74 g
Sugar12 g
Dietary Fiber9 g
Protein41 g
Cholesterol155 mg
Sodium1300 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Spoons
Large Bowl
Aluminum Foil
Baking Sheet
Large Pot
Measuring Cups
Potato Masher
Strainer
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until the potatoes are fork-tender, 10-12 min.

2

While potatoes cook, thinly slice mushrooms. Add turkey, breadcrumbs and half the Parmesan to a large bowl. Season with 1/8 tsp salt (dbl for 4 ppl) and pepper, then combine. (TIP: If you prefer a firmer meatball, add an egg to the mixture!)

3

Roll turkey mixture into 8 equal-sized meatballs (16 for 4 ppl), then place on a parchment-lined baking sheet. Arrange meatballs on a parchment-lined baking sheet. Bake in the middle of the oven, until meatballs are cooked through, 10-13 min.**

4

While meatballs bake, heat a large pot over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then garlic, mirepoix and mushrooms. Cook, stirring occasionally, until veggies are tender, 5-6 min. Season with salt and pepper, then sprinkle flour over the veggies. Cook, stirring often, until veggies are coated, 1-2 min. Add peas, broth concentrate, soy sauce and 1 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until sauce slightly thickens, 5-6 min.

5

When potatoes are tender, drain and return them to the same pot, off heat. Mash together with remaining Parmesan, 1 tbsp butter and 2 tbsp milk (dbl both for 4 ppl) until creamy. Season with 1/8 salt and pepper.

6

Stir the meatballs into the stew. Divide the Parmesan mash between bowls. Top with turkey and mushroom stew.