Feta and Oregano Meatballs with Greek Salad.

If dinner in 20 minutes sounds good to be true, try this recipe for feta and oregano chicken meatballs on for size. Easy to prepare and even easier to enjoy, it’s a refreshing-yet-filling dinner that’s ideal for a busy weeknight when you don’t have a ton of bandwidth for a laborious meal. Inspired by the ingredients found in a Greek salad, these lean meatballs are made with ground chicken or turkey, crumbled feta cheese, oregano, garlic and Greek yogurt, then baked until browned. The tangy yogurt acts as a moistening agent, keeping the meatballs from drying out once cooked through. Pro tip: Don’t overwork the meat mixture; otherwise the meatballs will end up tough. To round out the meal, serve it with a side of (what else?) Greek salad, of course. Serving the meatballs with salad adds a balanced freshness. Rest assured this meal doesn’t require a long list of ingredients and most of them serve multiple functions in both the meatballs and the salad. While the meatballs are cooking, multitask by preparing the salad dressing. The formula is simple: whisk together more dried oregano, garlic, lemon juice (or sherry vinegar) and salt. Use it to dress a salad of hearty romaine lettuce, red onion, tomatoes, cucumbers and feta. Feel free to add olives if that suits your fancy, too. If meal prepping is up your alley, make the meatballs ahead and just reheat when you’re ready to eat them in lunches or dinners throughout the week. Or spare your future self some prep work by making a double batch and freezing half for an even quicker weeknight dinner. GET INGREDIENTS: If you don’t have everything you need on hand, you can easily purchase all of the ingredients (just the orange button below that says ‘Get Ingredients’). You can pick and choose exactly what ingredients you need based on what’s in your pantry and they’ll be on your doorstep before you know it.