Step 1

Position a rack in the middle of the oven and preheat to 450 degrees. Lightly oil a large, rimmed baking sheet.

Step 2

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

In another large bowl, gently toss together the squash, leek, olives and 1 tablespoon of olive oil until everything is coated. Arrange the vegetables around the meatballs and transfer to the oven. Roast for about 20 minutes, or until the meatballs reach an internal temperature of 160 to 165 degrees.

Step 4

While the meatballs are cooking, in a large serving bowl, combine the tomatoes, cucumber, feta, if using, and red onion. In a small bowl, whisk together the olive oil, vinegar, oregano and mustard. Pour the dressing over the salad and lightly toss to combine. Taste, and season with salt, pepper and more feta, if needed.

Step 5

To serve, smear a heaping tablespoon of Greek yogurt on the plate and place the meatballs and squash partially on top of the yogurt. Spoon the salad next to the meatballs and sprinkle the plate with the mint or dill, if using.

Step 6

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.