Turkey-Feta Meatballs

Kitchen 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

You'll have plenty of sauce--enough to freeze and serve later. Use this vegetable-infused sauce anywhere you'd use marinara.


Vegetable Tomato Sauce:
1/4 cup olive oil
2 -- white onions, chopped
2 -- garlic cloves, chopped
2 -- red bell peppers, chopped
2 -- zucchini or yellow squash, grated
2 -- carrots, grated
1 -- butternut or acorn squash, peeled and chopped
2 tablespoons fresh or 2 teaspoons dried thyme
2 tablespoons fresh or 2 teaspoons dried oregano
4 -- (28-oz) cans chopped tomatoes, reduced-sodium
1 pound ground turkey
1/3 cup diced red onion
1/3 cup (about 2 ounces) crumbled feta cheese
2 -- garlic cloves, crushed
1/2 teaspoon chopped fresh rosemary or fresh basil


  1. 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.
  2. Preheat oven to 350F.
  3. 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.