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

Preparation:

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.

For more recipes, visit our Recipe File.