Greek yogurt, feta make chicken meatballs moist and tangy

I don’t follow a strictly “Mediterranean Diet,” but if I ever decide to, it would not be much of a sacrifice. I love all of the flavors and foods associated with that style of eating. And it is no problem for me to make the meat play a supporting role on my plate.

When I saw a recipe for chicken meatloaf that called for feta cheese, fresh mint, leeks, squash and kalamata olives and suggested serving all of that alongside a Greek salad, I knew I had to try it. And then, of course, tweak it.

I added a 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 flavor and keep them moist.

They come together quickly and bake in about 15 minutes.

While the meatballs are in the oven, you have just enough time to whip up a Greek salad of greens, red onion, tomato and, if you like, another little sprinkle of feta in your homemade vinaigrette.

One of the best parts of this meal was that the meatballs, tossed with the vegetables, ended up being a supporting player on the plate. We filled up on the vegetables and salad and so had leftover meatballs.

In its description of the Mediterranean Diet, the Mayo Clinic says it should include “sharing meals with family and friends, enjoying a glass of red wine and being physically active.”

Until the pandemic is over, I cannot gather with too many folks, but the wine and afterdinner walk, I can manage.