Turkey-Feta Meatballs

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 4 servings
  • Prep: 20 mins
  • Cook: 65 mins

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:
1/4cup 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
2tablespoons fresh or 2 teaspoons dried thyme
2tablespoons fresh or 2 teaspoons dried oregano
4 (28-oz) cans chopped tomatoes, reduced-sodium
1pound ground turkey
1/3cup diced red onion
1/3cup (about 2 ounces) crumbled feta cheese
2 garlic cloves, crushed
1/2teaspoon 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.

Nutritional Info *per serving

  • Calories 380
  • Fat 19g
  • Cholesterol 60mg
  • Sodium 549mg
  • Carbohydrate 33g
  • Fiber 8g
  • Protein 23g
  • Trans Fat 0g
  • Vitamin A 410%
  • Vitamin C 330%
  • Calcium 45%
  • Iron 60%