Name: Freeform Chicken Meatballs with Roasted Carrots and Yogurt
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 680 g small carrots, scrubbed, tops trimmed to 1 cm, halved lengthwise; 0.5 tsp crushed red pepper flakes; 2 Tbsp extra-virgin olive oil, plus additional for drizzling; 0.5 tsp kosher salt; 450 g ground chicken or ground turkey; 6 scallions, white and pale-green parts finely chopped; 1 large egg, beaten; 2 Tbsp plain breadcrumbs; 3 tsp finely grated lemon zest; 2 tsp garam masala; 2 Tbsp extra-virgin olive oil; 1.5 tsp kosher salt; 240 ml plain full-fat Greek-style yogurt; 2 Tbsp fresh lemon juice, plus more for serving; 0.25 tsp kosher salt; 2 cups baby arugula or watercress; Flaky sea salt

Description

A delightful blend of roasted carrots and succulent chicken meatballs served with a creamy yogurt sauce, perfect for gatherings or family dinners.

Ingredients

Scale

680 g small carrots, scrubbed, tops trimmed to 1 cm, halved lengthwise
0.5 tsp crushed red pepper flakes
2 Tbsp extra-virgin olive oil, plus additional for drizzling
0.5 tsp kosher salt
450 g ground chicken or ground turkey
6 scallions, white and pale-green parts finely chopped
1 large egg, beaten
2 Tbsp plain breadcrumbs
3 tsp finely grated lemon zest
2 tsp garam masala
2 Tbsp extra-virgin olive oil
1.5 tsp kosher salt
240 ml plain full-fat Greek-style yogurt
2 Tbsp fresh lemon juice, plus more for serving
0.25 tsp kosher salt
2 cups baby arugula or watercress
Flaky sea salt

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Instructions

Preheat the oven: Position oven racks in the upper and lower thirds and preheat to 220°C.
Roast the carrots: On a rimmed baking sheet, toss the halved carrots with red pepper flakes, 2 tablespoons olive oil, and kosher salt. Roast on the lower rack for about 20–25 minutes.
Prepare chicken meatballs: Combine the ground chicken, chopped scallions, beaten egg, breadcrumbs, lemon zest, garam masala, 2 tablespoons of olive oil, and kosher salt in a large bowl until just mixed.
Shape the meatballs: Rub a second baking sheet with 1 tablespoon olive oil. Form the chicken mixture into small mounds about 5 cm wide and arrange them on the pan.
Roast the meatballs: Roast the meatballs on the upper rack for about 15–20 minutes, turning them once during cooking.
Prepare the yogurt sauce: In a small bowl, whisk yogurt with lemon juice and kosher salt until smooth and creamy.
Assemble the dish: Spread the yogurt sauce onto a serving platter, layer the carrot and meatball mixture over it, top with arugula, drizzle with olive oil and lemon juice, then sprinkle with flaky sea salt.

Notes

You can prepare the meatball mixture a day in advance for enhanced flavors. Consider using ground turkey or non-dairy yogurt for variations.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 5g
Sodium: 450mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 32g
Cholesterol: 80mg