Turkey-Feta Meatballs

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
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Updated: 7/30/2020

Feta enhances ground turkey, and vegetables abound in a marinara sauce.

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

Prep: 20 min Cook: 65 min
Serves: 4 Save

Ingredients (17)

  • 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 tablespoon fresh or 2 teaspoons dried thyme
  • 2 tablespoon fresh or 2 teaspoons dried oregano
  • 4 (28-oz) cans chopped tomatoes, reduced-sodium
  • Meatballs:
  • 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

Directions

  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.

Cranberry Orange Whiskey Sour

The Bar

Ingredients (7)

  • 1.5 oz. Crown Royal Deluxe Blended Whiskey
  • 0.5 oz. Orange Juice
  • 0.5 oz. Lemon Juice
  • 0.5 oz. Simple Syrup
  • 0.5 oz. Egg White (Optional)
  • 3 Dashes Cranberry Bitters
  • Rosemary Sprig Garnish
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