When I saw a recipe for rooster meatloaf that named for feta cheese, fresh mint, leeks, squash and kalamata olives and instructed serving all of that alongside a Greek salad, I realized I had to attempt it. And then, of class, tweak it.
The unique recipe concerned molding ground seasoned rooster into meatloaf, but I found even with mindful handling the four mini loaves turned out a little bit much too dense and dry and, frankly, not incredibly really, because the hen does not brown as it bakes.
Alternatively, I tweaked the recipe, incorporating a bit of Greek yogurt, minced garlic and dried oregano and turning that meatloaf into meatballs. The feta cheese and yogurt give these meatballs a tangy flavor and continue to keep them moist.
They appear alongside one another immediately and bake in about 15 minutes, sharing a rimmed baking sheet with the sliced squash, leeks and halved olives.
Although the meatballs are in the oven, you have just sufficient time to whip up a Greek salad of greens, red onion, tomato and, if you like, one more very little sprinkle of feta in your home made vinaigrette.
Just one of the finest areas of this meal was that the meatballs, tossed with the greens, finished up currently being a supporting participant on the plate. We crammed up on the greens and salad and so had leftover meatballs that I relished cold from the refrigerator dipped in a bit of that thick Greek yogurt. Tzatziki, a yogurt and cucumber sauce, would go splendidly with these meatballs, far too.
Until the pandemic is over, I cannot assemble with way too a lot of folks, but the wine and right after-supper walk, I can manage.
Greek Hen Meatballs With Squash
If you really do not see floor rooster at your grocery retail outlet, request the butcher to grind it for you.
Storage: Leftovers can be refrigerated for up to 3 days.
- 1 tablespoon additional-virgin olive oil, plus additional for greasing the baking sheet
- 1 pound ground hen
- 1/2 cup (about 2 1/2 ounces) crumbled feta cheese
- 1/4 cup simple Greek yogurt (about 2 1/2 ounces), in addition additional for serving
- 1/4 cup clean mint leaves, chopped, moreover entire leaves 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
- 3 medium yellow squash (24 ounces full), trimmed and sliced 1/4-inch thick
- 1 big leek (about 8 ounces), trimmed, very well-rinsed and thinly sliced
- 1/2 cup pitted kalamata olives (about 20 olives), halved
- 1 tablespoon olive oil
- 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, as well as much more as needed
- 1/4 crimson onion, thinly sliced (optional)
- 1/4 cup extra-virgin olive oil
- 3 tablespoons pink wine vinegar
- 1/4 teaspoon dried oregano, if possible Greek
- 1/2 teaspoon Dijon mustard
- Refreshing mint or dill, for serving (optional)
- Desk salt (optional)
- Freshly ground black pepper (optional)
Placement a rack in the middle of the oven and preheat to 450 levels. Flippantly oil a huge rimmed baking sheet.
In a large bowl, merge the rooster, feta, yogurt, mint, garlic, oregano, pepper and allspice. Sort the combination into 16 equal-dimensions meatballs, just less than 1 1/2-ounce just about every, and place in the center of the organized baking sheet.
In an additional massive bowl, carefully toss with each other the squash, leek, olives and 1 tablespoon of olive oil till anything is coated. Organize the veggies all around the meatballs and transfer to the oven. Roast for about 15 minutes, or right until the meatballs access an inner temperature of 160 to 165 levels and the squash is tender.
Though the meatballs are cooking, in a massive serving bowl, combine the tomatoes, cucumber, feta and purple onion. In a small bowl, whisk with each other the olive oil, vinegar, oregano and mustard. Pour the dressing about the salad, flippantly toss to combine, and sprinkle with a couple mint leaves. Style, and period with salt, pepper and a lot more feta, if necessary.
To serve, smear a heaping tablespoon of Greek yogurt on the plate and location the meatballs and squash partially on prime of the yogurt. Spoon the salad subsequent to the meatballs and sprinkle the plate with the mint or dill, if employing.
Alternatively, you can serve this spouse and children-design by arranging the meatballs and squash on a significant platter and the salad in a significant bowl, and serving them side by facet with a compact dish of Greek yogurt.
Calories: 559 Complete Unwanted fat: 42 g Saturated Unwanted fat: 10 g Cholesterol: 122 mg Sodium: 597 mg Carbs: 22 g Dietary Fiber: 4 g Sugar: 10 g Protein: 29 g.
Tailored from “Chicken!” by the editors of Great Housekeeping (Hearst Books, 2019).