You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome


  • 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.

Videos You Might Also Like

The recipe was originally published as Turkey-Feta Meatballs on

Didn't find what you were looking for? Try another search: