I don’t comply with a strictly “Mediterranean Weight loss program,” but when I ever determine to, it will not be a lot of a sacrifice. I like all the flavors and meals related to that fashion of consuming. And it’s no drawback for me to make the meat play a supporting function on my plate.
Once I noticed a recipe for rooster 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.
The unique recipe concerned molding floor seasoned rooster into meatloaf, however I discovered even with cautious dealing with the 4 mini loaves turned out a bit too dense and dry and, frankly, not very fairly, as a result of the rooster doesn’t brown because it bakes.
As a substitute, I tweaked the recipe, including a little 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 taste and preserve 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 have got simply sufficient time to whip up a Greek salad of greens, pink onion, tomato and, in case you like, one other little sprinkle of feta in your home made French dressing.
Top-of-the-line elements of this meal was that the meatballs, tossed with the greens, ended up being a supporting participant on the plate. We stuffed up on the greens and salad and so had leftover meatballs that I loved chilly from the fridge dipped in a little bit of that thick Greek yogurt. Tzatziki, a yogurt and cucumber sauce, would go splendidly with these meatballs, too.
In its description of the Mediterranean Weight loss program, the Mayo Clinic says it ought to embrace “sharing meals with household and associates, having fun with a glass of pink wine and being bodily lively.”
Till the pandemic is over, I can’t collect with too many of us, however the wine and after-dinner stroll, I can handle.
Greek Rooster Meatballs With Squash
Storage: Leftovers may be refrigerated for as much as 3 days.
1 tablespoon extra-virgin olive oil, plus extra for greasing the baking sheet
1/2 cup (about 2 1/2 ounces) crumbled feta cheese
1/4 cup plain Greek yogurt (about 2 1/2 ounces), plus extra for serving
1/4 cup contemporary mint leaves, chopped, plus entire leaves serving
2 cloves garlic, minced or finely grated
1 1/2 teaspoons dried oregano, ideally Greek
1/2 teaspoon finely groundblack pepper
1/4 teaspoon floor allspice
3 medium yellow squash (1 1/2 kilos), trimmed and sliced a 1/4-inch thick
1 giant 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
1 pint cherry or grape tomatoes (about 8 ounces), halved
1 cucumber (10 ounces), washed and sliced
1/4 cup (a beneficiant 1 ounce) feta cheese, crumbled, plus extra as wanted (optionally available)
1/4 pink onion, thinly sliced (optionally available)
1/4 cup extra-virgin olive oil
3 tablespoons pink wine vinegar
1/4 teaspoon dried oregano, ideally Greek
1/2 teaspoon Dijon mustard
Freshly floor black pepper (optionally available)
Contemporary mint or dill, for serving (optionally available)
Place a rack in the course of the oven and preheat to 450 levels. Calmly oil a big, rimmed baking sheet.
In a big bowl, mix the rooster, feta, yogurt, mint, garlic, oregano, pepper and allspice. Type the combination into 16 equal-size meatballs, just below 1 1/2-ounce every, and place within the heart of the ready baking sheet.
In one other giant bowl, gently toss collectively the squash, leek, olives and 1 tablespoon of olive oil till every part is coated. Prepare the greens across the meatballs and switch to the oven. Roast for about 20 minutes, or till the meatballs attain an inside 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, flippantly toss to mix, and sprinkle with a number of 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 and sprinkle the plate with the mint or dill, if utilizing.
Alternatively, you may serve this family-style by arranging the meatballs and squash on a big platter and the salad in a big bowl, and serving them with a small dish of Greek yogurt.
Diet (Primarily based on 4 servings) | Energy: 559; Complete Fats: 42 g; Saturated Fats: 10 g; Ldl cholesterol: 122 mg; Sodium: 597 mg; Carbohydrates: 22 g; Dietary Fiber: 4 g; Sugar: 10 g; Protein: 29 g.