How can you resist making a dish that looks this good?
-Recipe brought to you by Velveeta Shells and Cheese and Relish Magazine (relishmag.com)
Velveeta Shells and Cheese is a very versatile, smooth and creamy side dish that goes well with everything, including this Turkey-Feta meatball recipe by Relish Magazine Chef Jon Ashton. With this recipe, you’ll have plenty of sauce—enough to freeze and serve later to use anywhere you’d use marinara. Serve with a side of Velveeta Shells and Cheese for a delicious dinner.
Makes 4 Servings
Ingredients for Vegetable Tomato Sauce:
¼ 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 teaspoons dried thyme
2 teaspoons dried oregano
1 bay leaf
4 (28-ounce) cans chopped tomatoes
Ingredients for 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
1. To prepare sauce, heat olive oil in a large saucepan over medium heat. Add onion and garlic; sauté 6 minutes. Add bell pepper and next 6 ingredients (bell peppers through bay leaf). Cook 10 minutes. Add tomatoes and simmer 20 minutes, or until butternut squash is tender. 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 16 balls and place on a greased baking sheet. Bake about 25 minutes, until golden brown and thoroughly cooked. Serve with sauce over spaghetti, if desired.
Per serving: 380 calories, 19g fat, 60mg chol., 23g prot., 33g carbs., 8g fiber, 540mg sodium
This delicious recipe is brought to you by Velveeta and Relish magazine.
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