Hearty Turkey Meatball and Mushroom Stew
with Parmesan Mash
Meatball and mushroom stew is the food equivalent of a well-worn, fuzzy sweater: familiar and warm. We've packed this recipe with classic winter veggies and savoury flavours for a timeless dish, that never goes out of fashion.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
2 tbsp
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
113 g
Mirepoix
113 g
Mushrooms
2 unit
Garlic, cloves
56 g
Green Peas
460 g
Russet Potato
1 unit
Chicken Broth Concentrate
1 tbsp
Soy Sauce
(Contains Soy, Wheat)
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat)
Not included in your delivery
2 tbsp
Milk*
(Contains Milk)
2.5 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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 potatoes are fork-tender, 10-12 min.
While potatoes cook, thinly slice mushrooms. Peel, then mince or grate garlic. 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!)
Roll turkey mixture into 8 equal-sized meatballs (16 for 4 ppl). Arrange meatballs on a parchment-lined baking sheet. Bake in the middle of the oven until meatballs are cooked through, 10-13 min.**
While meatballs bake, heat a large pot over medium-high heat. When hot, add 1 1/2 tbsp butter (dbl for 4 ppl), then garlic, mirepoix and mushrooms. Cook, stirring occasionally, until veggies are tender, 5-6 min. Season with pepper. Sprinkle Gravy Spice Blend over veggies. Cook, scraping up any brown bits on the bottom of the pot, until veggies are coated, 1-2 min. Add peas, broth concentrate, soy sauce and 1 1/4 cups water (dbl for 4 ppl). Cook, stirring occasionally, until stew thickens slightly, 5-6 min.
When potatoes are tender, drain and return them to the same pot, off heat. Mash remaining Parmesan, 1 tbsp butter and 2 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper.
Stir meatballs into stew. Divide Parmesan mash between bowls. Top with stew.
