Turkey Meatballs in Tomato-Chili Broth with Charred Broccoli & White Beans

Recipe by @mitchell

Juicy turkey meatballs simmered in a rich, slightly spicy tomato-chili broth, finished with charred broccoli and creamy white beans for a hearty, comforting bowl.

These turkey meatballs simmer in a tomato-chili broth that’s rich, slightly spicy, and deeply savory, then get finished with charred broccoli and creamy cannellini beans. It’s a great weeknight comfort meal when you want something hearty like chili but with tender meatballs and a fresh, smoky veggie topping.

IngredientsMetricUS

For the Meatballs

• 450 g ground turkey
• 50 g panko breadcrumbs
• 60 ml milk
• 1 large egg
• 50 g grated Parmesan
• 3 cloves garlic, minced
• 1/2 small onion (75g), finely diced
• 30 g chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 30 ml olive oil, for browning

For the Broth & Bowl

• 30 ml olive oil
• 1 medium onion (150g), diced
• 1 tbsp tomato paste
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes (optional)
• 1 (28 oz / 794g) can crushed tomatoes
• 720 ml chicken broth
• 1 tbsp apple cider vinegar
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 300 g broccoli florets
• 1 (15 oz / 425g) can cannellini beans, drained and rinsed

Instructions

1. Finely dice the onion for the meatballs; mince the garlic; chop the parsley.
2. In a bowl, combine panko and milk and let sit 2 minutes to hydrate.
3. Add ground turkey, egg, Parmesan, diced onion, minced garlic, parsley, salt, pepper, and smoked paprika to the panko mixture; mix just until evenly combined.
4. Form the mixture into 18–22 meatballs (about 1.5–2 tbsp each) and place on a plate.
5. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Brown the meatballs in batches, turning as needed, until deeply golden on the outside (about 6–8 minutes total). Transfer to a plate.
6. In the same pot, add 2 tbsp olive oil. Sauté diced onion until softened (about 4–5 minutes). Stir in tomato paste and cook 1 minute.
7. Add minced garlic, chili powder, smoked paprika, and red pepper flakes (if using). Cook 30 seconds until fragrant.
8. Pour in crushed tomatoes and chicken broth, scraping up any browned bits. Stir in vinegar and bring to a gentle simmer.
9. Return meatballs to the pot and simmer gently until cooked through and tender (about 12–15 minutes).
10. Char the broccoli: heat a dry skillet or grill pan over high heat. Add broccoli florets and cook without moving for 2–3 minutes until charred, then toss and cook 1–2 minutes more until crisp-tender.
11. Stir cannellini beans into the broth and simmer 2–3 minutes to warm through. Season with additional salt and pepper to taste.
12. Ladle into bowls and top with charred broccoli.

More from @mitchell

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