You are here: Home » Recipes » Turkey-Feta Meatballs Turkey-Feta Meatballs Recipe by Jon AshtonKitchen Tested Yield 4 servings Prep 20 mins Cook 65 mins Feta enhances ground turkey, and vegetables abound in a marinara sauce. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail You'll have plenty of sauce--enough to freeze and serve later. Use this vegetable-infused sauce anywhere you'd use marinara. Ingredients Vegetable Tomato Sauce:1/4 cup olive oil2 -- white onions, chopped2 -- garlic cloves, chopped2 -- red bell peppers, chopped2 -- zucchini or yellow squash, grated2 -- carrots, grated1 -- butternut or acorn squash, peeled and chopped2 tablespoons fresh or 2 teaspoons dried thyme2 tablespoons fresh or 2 teaspoons dried oregano4 -- (28-oz) cans chopped tomatoes, reduced-sodiumMeatballs:1 pound ground turkey1/3 cup diced red onion1/3 cup (about 2 ounces) crumbled feta cheese2 -- garlic cloves, crushed1/2 teaspoon chopped fresh rosemary or fresh basil Instructions To prepare sauce, heat olive oil in a large saucepan over medium heat. Add onion and garlic; sauté 5 minutes. Add bell pepper and next 5 ingredients (bell peppers through oregano). Cook 10 minutes. Add tomatoes and simmer until butternut squash is tender, about 20 minutes. For a smooth sauce, purée all ingredients in a food processor. Preheat oven to 350F. To prepare meatballs, mix all ingredients in a bowl; add some water if mixture is dry. Shape into 12 balls and place on a greased baking sheet. Bake about 25 minutes, until golden brown and thoroughly cooked. Serve with about half the sauce over spaghetti, if desired. Recipe by Chef Jon Ashton.