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Turkey-Feta Meatballs

Turkey-Feta Meatballs

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 days Cook: 65 days
Serves: 4 Save

Ingredients (20)

Vegetable Tomato Sauce

  • ¼ cup Olive Oil
  • 2 White Onions
  • 2 Garlic Cloves
  • 2 Red Bell Peppers
  • 2 Whole Zucchini
  • or 2 Yellow Squash
  • 2 Carrots
  • 1 Butternut Squash
  • or 1 Acorn Squash
  • 2 T Fresh Thyme Leaves
  • or 2 tsp Dried Thyme
  • 2 T Fresh Oregano
  • or 2 tsp Dried Oregano
  • 112 oz No Salt Added, Canned Diced Tomatoes

Meatballs

  • 1 lb Turkey, Ground
  • ⅓ cup Diced Red Onion
  • 2 oz Feta Cheese
  • 2 Garlic Cloves
  • ½ tsp Chopped Rosemary
  • or ½ tsp Chopped Basil
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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.