Freeform Chicken Meatballs With Carrots And Yogurt Sauce Recipes

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FREEFORM CHICKEN MEATBALLS WITH CARROTS AND YOGURT SAUCE



Freeform Chicken Meatballs with Carrots and Yogurt Sauce image

Shaping meatballs is too fussy for a weeknight meal. Instead, simply scatter this garam masala-spiced mixture onto a sheet pan and roast it along with carrots until both are golden brown and crispy-edged. Serve with a tart yogurt sauce and a handful of greens for an easy dinner that deserves a permanent place in your weeknight rotation.

Provided by Anna Stockwell

Categories     Carrot     Chicken     Green Onion/Scallion     Egg     Breadcrumbs     Lemon     Yogurt     Lemon Juice     Arugula     Dinner     Quick & Easy     Quick and Healthy     Kid-Friendly     Spring     Winter     Sheet-Pan Dinner     Small Plates

Yield 4 servings

Number Of Ingredients 14

1 1/2 lb. small carrots, scrubbed, tops trimmed to about 1/2", halved lengthwise
1/2 tsp. crushed red pepper flakes
5 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
2 1/4 tsp. kosher salt, divided
1 lb. ground chicken or ground turkey
6 scallions, white and pale-green parts finely chopped
1 large egg, beaten to blend
2 Tbsp. plain breadcrumbs
3 tsp. finely grated lemon zest
2 tsp. garam masala
1 cup plain Greek-style yogurt, preferably full-fat
2 Tbsp. fresh lemon juice, plus more for serving
2 cups baby arugula or watercress
Flaky sea salt

Steps:

  • Arrange racks in upper and lower thirds of oven; preheat to 425°F. Toss carrots, red pepper flakes, 2 Tbsp. oil, and 1/2 tsp. kosher salt on a rimmed baking sheet. Roast on lower rack, tossing once halfway through, until carrots are nicely browned and fork-tender, 20-25 minutes.
  • Meanwhile, mix ground chicken, scallions, egg, breadcrumbs, lemon zest, garam masala, 2 Tbsp. oil, and 1 1/2 tsp. kosher salt in a large bowl until just combined.
  • Rub another rimmed baking sheet with 1 Tbsp. oil. Using your hands, scatter chicken mixture in small mounds (about 2") on baking sheet. Roast on upper rack, turning pieces once halfway through with a spatula, until browned, crispy-edged, and cooked through, 15-20 minutes.
  • Meanwhile, whisk yogurt, 2 Tbsp. lemon juice, and remaining 1/4 tsp. kosher salt in a small bowl. Spoon sauce over a platter or divide among plates, swooshing with the back of a spoon.
  • Transfer carrots to baking sheet with meatballs and toss to combine. Arrange over yogurt sauce, then top with arugula. Drizzle with oil and lemon juice; season with sea salt.

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