Greek Chicken Meatballs With Squash
"Feta cheese and Greek yogurt give these meatballs a tangy flavor and keep them moist...."
INGREDIENTS
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Extra-virgin olive oil for greasing the baking sheet
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1 pound ground chicken
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0.5 cups (about 2.5 ounces) crumbled feta cheese
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0.25 cups plain Greek yogurt (about 2.5 ounces), plus more for serving
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0.25 cups fresh mint leaves, chopped, plus whole leaves, for serving
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2 cloves garlic, minced or finely grated
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1.5 teaspoons dried oregano, preferably Greek
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0.5 teaspoons finely ground black pepper
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0.25 teaspoons ground allspice
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3 medium yellow squash (1.5 pounds), trimmed and sliced a 1/4-inch thick
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1 large leek (about 8 ounces), trimmed, well-rinsed and thinly sliced
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0.5 cups pitted kalamata olives (about 20 olives), halved
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1 tablespoon extra-virgin olive oil
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1 pint cherry or grape tomatoes (about 8 ounces), halved
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1 cucumber (10 ounces), washed and sliced
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0.25 cups (a generous 1 ounce) feta cheese, crumbled, plus more as needed
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0.25 red onion, thinly sliced
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0.25 cups extra-virgin olive oil
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3 tablespoons red wine vinegar
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0.25 teaspoons dried oregano, preferably Greek
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0.5 teaspoons Dijon mustard
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Fine sea salt (optional)
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Freshly ground black pepper (optional)
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Fresh mint or dill, for serving (optional)
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