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Ingredients

  • 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

Instructions

  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.

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The recipe was originally published as Turkey-Feta Meatballs on Relish.com

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