I do not comply with a strictly “Mediterranean Food plan,” but when I ever resolve to, it will not be a lot of a sacrifice. I really like all the flavors and meals related to that type of consuming. And it’s no downside for me to make the meat play a supporting position on my plate.
Once I noticed a recipe for hen meatloaf that referred to as for feta cheese, contemporary mint, leeks, squash and kalamata olives, and prompt serving all of that alongside a Greek salad, I knew I needed to attempt it. After which, in fact, tweak it.
I added a little bit of Greek yogurt, minced garlic and dried oregano, and turned that meatloaf into meatballs. The feta cheese and yogurt give these meatballs a tangy taste and hold them moist.
They arrive collectively shortly and bake in about quarter-hour, sharing a rimmed baking sheet with the sliced squash, leeks and halved olives.
Whereas the meatballs are within the oven, you could have simply sufficient time to whip up a Greek salad of greens, pink onion, tomato and, if you happen to like, one other little sprinkle of feta in your selfmade French dressing.
Greek Hen Meatballs With Squash
- 1 tablespoon extra-virgin olive oil, plus extra for greasing the baking sheet
- 1 pound floor hen
- ½ cup crumbled feta cheese
- ¼ cup plain Greek yogurt, plus extra for serving
- ¼ cup contemporary mint leaves, chopped, plus entire leaves serving
- 2 cloves garlic, minced or finely grated
- 1 ½ teaspoons dried oregano
- ½ teaspoon finely floor black pepper
- ¼ teaspoon floor allspice
- For the greens:
- 3 medium yellow squash, trimmed and sliced a ¼-inch thick
- 1 giant leek, trimmed, well-rinsed and thinly sliced
- ½ cup pitted kalamata olives, halved
- 1 tablespoon extra-virgin olive oil
- For the salad:
- 1 pint cherry or grape tomatoes, halved
- 1 cucumber, washed and sliced
- ¼ cup feta cheese, crumbled, plus extra as wanted (non-compulsory)
- ¼ pink onion, thinly sliced (non-compulsory)
- ¼ cup extra-virgin olive oil
- 3 tablespoons red-wine vinegar
- ¼ teaspoon dried oregano
- ½ teaspoon Dijon mustard
Place a rack in the midst of the oven and warmth to 450 levels. Calmly oil a big, rimmed baking sheet.
In a big bowl, mix the hen, feta, yogurt, mint, garlic, oregano, pepper and allspice. Type the combination into 16 equal-size meatballs, just below 1 ½-ounce every, and place within the middle of the ready baking sheet.
In one other giant bowl, gently toss collectively the squash, leek, olives and 1 tablespoon of olive oil till all the pieces is coated. Organize the greens across the meatballs and switch to the oven. Roast for about 20 minutes, or till the meatballs attain an inner temperature of 160 to 165 levels.
Whereas the meatballs are cooking, in a big serving bowl, mix the tomatoes, cucumber, feta and pink onion. In a small bowl, whisk collectively the olive oil, vinegar, oregano and mustard. Pour the dressing over the salad, calmly toss to mix, and sprinkle with just a few mint leaves. Style, and season with salt, pepper and extra feta, if wanted.
To serve, smear a heaping tablespoon of Greek yogurt on the plate and place the meatballs and squash partially on high of the yogurt. Spoon the salad subsequent to the meatballs.
Makes 4 servings.
Diet info: Every serving comprises roughly 560 energy, 29 g protein, 42 g fats, 22 g carbohydrate (10 sugar), 122 mg ldl cholesterol, 600 mg sodium and 4 g fiber.
Carbohydrate decisions: 1.5.
Tailored from “Hen!” by the editors of Good Housekeeping (Hearst Books, 2019).