Step 1

1 Position a rack in the middle of the oven and preheat to 450 degrees

Step 2

2 Lightly oil a large, rimmed baking sheet

Step 3

3 In a large bowl, combine the chicken, feta, yogurt, mint, garlic, oregano, pepper and allspice

Step 4

4 Form the mixture into 16 equal-size meatballs, just under 1 1/2-ounce each, and place in the center of the prepared baking sheet

Step 5

5 In another large bowl, gently toss together the squash, leek, olives and 1 tablespoon of olive oil until everything is coated

Step 6

6 Arrange the vegetables around the meatballs and transfer to the oven

Step 7

7 Roast for about 20 minutes, or until the meatballs reach an internal temperature of 160 to 165 degrees

Step 8

8 While the meatballs are cooking, in a large serving bowl, combine the tomatoes, cucumber, feta, if using, and red onion

Step 9

9 In a small bowl, whisk together the olive oil, vinegar, oregano and mustard

Step 10

10 Pour the dressing over the salad and lightly toss to combine

Step 11

11 Taste, and season with salt, pepper and more feta, if needed

Step 12

12 To serve, smear a heaping tablespoon of Greek yogurt on the plate and place the meatballs and squash partially on top of the yogurt

Step 13

13 Spoon the salad next to the meatballs and sprinkle the plate with the mint or dill, if using

Step 14

14 Alternatively, you can serve this family-style by arranging the meatballs and squash on a large platter and the salad in a large bowl, and serving them with a small dish of Greek yogurt