The Washington Post

Greek Chicken Meatballs With Squash

Greek Chicken Meatballs With Squash 4.000

Laura Chase de Formigny for The Washington Post; styling by Lisa Cherkasky for The Washington Post

Dinner in Minutes Eat Voraciously Newsletter Mar 30, 2021

Feta cheese and Greek yogurt give these meatballs a tangy flavor and keep them moist. They come together quickly and roast alongside sliced squash, leeks and olives. While the meatballs are in the oven, whip up a Greek salad, too. If you don’t see ground chicken at your grocery store, ask the butcher to grind it for you. If you have time to make tzatziki, it goes well with this dish (see related recipes).

Active time: 45 mins

Storage Notes: Leftovers can be refrigerated for up to 3 days.


Servings:
4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients
  • For the meatballs
  • Extra-virgin olive oil for greasing the baking sheet
  • 1 pound ground chicken
  • 1/2 cup (about 2 1/2 ounces) crumbled feta cheese
  • 1/4 cup plain Greek yogurt (about 2 1/2 ounces), plus more for serving
  • 1/4 cup fresh mint leaves, chopped, plus whole leaves, for serving
  • 2 cloves garlic, minced or finely grated
  • 1 1/2 teaspoons dried oregano, preferably Greek
  • 1/2 teaspoon finely ground black pepper
  • 1/4 teaspoon ground allspice
  • For the vegetables
  • 3 medium yellow squash (1 1/2 pounds), trimmed and sliced a 1/4-inch thick
  • 1 large leek (about 8 ounces), trimmed, well-rinsed and thinly sliced
  • 1/2 cup pitted kalamata olives (about 20 olives), halved
  • 1 tablespoon extra-virgin olive oil
  • For the salad
  • 1 pint cherry or grape tomatoes (about 8 ounces), halved
  • 1 cucumber (10 ounces), washed and sliced
  • 1/4 cup (a generous 1 ounce) feta cheese, crumbled, plus more as needed
  • 1/4 red onion, thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1/4 teaspoon dried oregano, preferably Greek
  • 1/2 teaspoon Dijon mustard
  • Fine sea salt (optional)
  • Freshly ground black pepper (optional)
  • Fresh mint or dill, for serving (optional)

Related Recipes

Directions

Position a rack in the middle of the oven and preheat to 450 degrees. Lightly oil a large, rimmed baking sheet.

In a large bowl, combine the chicken, feta, yogurt, mint, garlic, oregano, pepper and allspice. Form the mixture into 16 equal-size meatballs, just under 1 1/2-ounce each, and place in the center of the prepared baking sheet.

In another large bowl, gently toss together the squash, leek, olives and 1 tablespoon of olive oil until everything is coated. Arrange the vegetables around the meatballs and transfer to the oven. Roast for about 20 minutes, or until the meatballs reach an internal temperature of 160 to 165 degrees.

While the meatballs are cooking, in a large serving bowl, combine the tomatoes, cucumber, feta, if using, and red onion. In a small bowl, whisk together the olive oil, vinegar, oregano and mustard. Pour the dressing over the salad and lightly toss to combine. Taste, and season with salt, pepper and more feta, if needed.

To serve, smear a heaping tablespoon of Greek yogurt on the plate and place the meatballs and squash partially on top of the yogurt. Spoon the salad next to the meatballs and sprinkle the plate with the mint or dill, if using.

Alternatively, you can serve this family-style by arranging the meatballs and squash on a large platter and the salad in a large bowl, and serving them with a small dish of Greek yogurt.


Recipe Source

Adapted from “Chicken!” by the editors of Good Housekeeping (Hearst Books, 2019).

Tested by Ann Maloney.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.

Nutritional Facts

Calories per serving : 559


% Daily Values*

Total Fat: 42g 65%

Saturated Fat: 10g 50%

Cholesterol: 122mg 41%

Sodium: 597mg 25%

Total Carbohydrates: 22g 7%

Dietary Fiber: 4g 16%

Sugar: 10g

Protein: 29g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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