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Turkey Meatball Stew


70 minutes

6 servings


The meatballs by themselves make a great accessory to other dishes. Try them on your favorite salad or with steamed greens and squash dishes. Bake on a parchment lined baking sheet at 350 degrees for 20 minutes. Phase One-Repair

Turkey Meatball Stew


  • 2 beets, golden beets don't run, we used red beets in the photo

  • 8-ounce(s) ground turkey

  • 2 tablespoon(s) olive oil or coconut oil

  • 1 large red or yellow onion, minced

  • 2 tablespoon(s) ginger root, minced

  • 3 cloves garlic, minced

  • 6 cup(s) low sodium vegetable or chicken stock (make ahead of time)

  • 4 carrots, peeled and cut into1/2-inch pieces

  • 1 bunch Lacinato/dinosaur kale, de-stemmed

  • 1 pinch(es) salt and pepper to taste


1. Preheat oven 350 degrees.

2. In a large pot on the stove, boil beets for 40 minutes, drain and allow to cool. Peel cooled beets and cut into ½” cubes.

3. Meanwhile, in a large bowl, combine the ground turkey, ½ of the minced onion, ½ of the ginger, and ½ of the garlic. Add salt and pepper if desired.

4. Make into small meatballs, about 1-2 inches round.

5. Bake on a parchment lined baking sheet at 350 degrees for 15 minutes. They will be under done but will finish cooking in the soup.

6. In a large stock pot, over medium heat, add the oil and the remaining onions. Sauté until translucent, 8 minutes. Add the rest of the garlic and ginger and sauté until fragrant, 2 minutes.

7. Cut the carrots into ½” cubes. Trim kale and slice into ½ inch strips.

8. Add vegetable stock and bring to a boil. Add meatballs and carrots, reduce the heat to a simmer and cook for 8 minutes. Add kale strips and beets and simmer for 3 minutes or until the meatballs and beets are thoroughly cooked. Add salt and pepper to taste. Serve. Enjoy!

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