Ingredients
5 medium red potatoes, cubed4 large carrots, cut into 1/2-inch slices1 large red onion, halved and cut into wedges4 tablespoons canola oil, divided1-1/4 teaspoons salt, divided3 tablespoons minced fresh basil3 garlic cloves, crushed1 large egg, lightly beaten1/2 cup seasoned bread crumbs1/4 cup grated Parmesan cheese1/4 cup minced fresh parsley1/2 teaspoon pepper1 pound ground turkey1 carton (32 ounces) reduced-sodium chicken broth2 cups water1 can (14-1/2 ounces) diced tomatoes, undrained
Preparation
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 15x10x1-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.
