Name: Freeform Chicken Meatballs Carrots Yogurt
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
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 delicious and healthy dish featuring freeform chicken meatballs served with roasted carrots and a creamy yogurt sauce.

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

Position oven racks in the upper and lower thirds and preheat to 220°C.
On a rimmed baking sheet, toss carrots with red pepper flakes, 2 tablespoons olive oil, and 0.5 teaspoon kosher salt.
Roast on the lower rack, turning once halfway, until deeply browned and tender, 20–25 minutes.
While carrots roast, combine ground chicken, chopped scallions, beaten egg, breadcrumbs, lemon zest, garam masala, 2 tablespoons olive oil, and 1.5 teaspoons kosher salt in a large bowl until just mixed.
Rub a second rimmed baking sheet with 1 tablespoon olive oil.
Using hands, form chicken mixture into small mounds about 5 cm wide. Arrange evenly and roast on the upper rack, turning once during cooking, until golden, crisp-edged, and fully cooked, 15–20 minutes.
In a small bowl, whisk yogurt with lemon juice and 0.25 teaspoon kosher salt until smooth. Spread onto a serving platter or divide among plates.
Transfer roasted carrots onto the baking sheet with finished meatballs and mix gently.
Arrange carrot and meatball mixture over yogurt sauce. Top with arugula, drizzle with more extra-virgin olive oil and lemon juice, and finish with flaky sea salt.

Notes

You can substitute turkey for chicken if desired.
Adjust the amount of red pepper flakes according to taste.
Feel free to add other vegetables to roast alongside the carrots.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 plate
Calories: 450
Sugar: 5 g
Sodium: 700 mg
Fat: 18 g
Saturated Fat: 4 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 7 g
Protein: 30 g
Cholesterol: 120 mg