Greek meze platter with chicken keftedes and lemon-dill yogurt

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Greek meze platter with chicken keftedes and lemon-dill yogurt

Soy-Free

2 Servings, 600 Calories/Serving

20–35 Minutes

This easy meze platter—complete with chicken-feta meatballs, our red pepper hummus, and a simple Greek salad—transports you to Greece on a weeknight.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 3 ounces organic baby spinach or other leafy greens
  • 10 ounces ground chicken
  • 3 tablespoons crumbled feta
  • 1 organic cucumber
  • ¼ cup pitted Kalamata olives
  • Sun Basket Greek vinaigrette base (red wine vinegar - garlic - dried oregano)
  • Sun Basket lemon-dill yogurt (Greek yogurt - lemon juice - dried dill)
  • 2 whole grain pita breads
  • ¼ pound organic grape or cherry tomatoes
  • Sun Basket red pepper hummus dip (chickpeas - roasted red peppers - EVOO - tahini - lemon juice - kosher salt - tomato paste - garlic - sumac - coriander - cumin)

Nutrition per serving

Calories: 600, Protein: 42g (84% DV), Fiber: 9g (36% DV), Total Fat: 42g (65% DV), Monounsaturated Fat: 46g, Polyunsaturated Fat: 8g, Saturated Fat: 8g (40% DV), Cholesterol: 135mg (45% DV), Sodium: 1130mg (47% DV), Carbohydrates: 44g (15% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the keftedes

  • Finely chop the spinach.
  • Cut a small corner from the ground chicken packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large bowl, combine the spinach, chicken, and feta, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

2

Cook the keftedes

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the meatballs and cook, turning occasionally, until browned and cooked through, 6 to 8 minutes. Transfer to a plate. Add more oil between batches if needed.
While the keftedes cook, start preparing the remaining ingredients.

3

Make the Greek salad

  • Peel the cucumber, if desired; cut the cucumber into enough ¼-inch pieces to measure 1 cup [2 cups].
  • Coarsely chop the olives, checking for any pits.
In a medium bowl, stir together the Greek vinaigrette base and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. Stir in the cucumber and olives and season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

4

Season the yogurt; toast the pita

  • In a small bowl, season the lemon-dill yogurt to taste with salt and pepper.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the pita breads, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast them in a toaster oven. Cut the pita breads into wedges.

Serve

Transfer the keftedes, Greek salad, pita breads, tomatoes, lemon-dill yogurt, and red pepper hummus dip to a platter and invite everyone to serve themselves.
Kids Can!
  • Measure the cucumber.
  • Assemble the Greek salad.
  • Season the lemon-dill yogurt.
  • Help assemble the meze platter.