Ingredients Jump to Instructions ↓

  1. 5 medium red potatoes, cubed

  2. 4 large carrots, cut into 1/2-inch slices

  3. 1 large red onion, halved and cut into wedges

  4. 4 tablespoons canola oil, divided

  5. 1-1/4 teaspoons salt, divided

  6. 3 tablespoons minced fresh basil

  7. 3 garlic cloves, crushed

  8. 1 egg, lightly beaten

  9. 1/2 cup seasoned bread crumbs

  10. 1/4 cup grated Parmesan cheese

  11. 1/4 cup minced fresh parsley

  12. 1/2 teaspoon pepper

  13. 1 pound ground turkey

  14. 1 carton (32 ounces) reduced-sodium chicken broth

  15. 2 cups water

  16. 1 can (14-1/2 ounces) diced tomatoes, undrained

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the potatoes, carrots, onion, 2 tablespoons oil and 1/2 teaspoon salt. Place in a single layer in two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 425° for 20 minutes. Add basil and garlic; toss to coat. Bake 10-15 minutes longer or until vegetables are tender. In a large bowl, combine the egg, bread crumbs, cheese, parsley, 1/2 teaspoon salt and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls. In a Dutch oven, brown meatballs in remaining oil in batches; drain and set aside. In the same pan, combine the broth, water, tomatoes, roasted vegetables and remaining salt. Return meatballs to pan. Bring to a boil. Reduce heat; cover and simmer for 45-55 minutes or until meatballs are no longer pink. Yield: 8 servings (3 quarts).


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