Name: Freeform Chicken Meatballs with Roasted Carrots and Yogurt
Prep time: 15 min
Cook time: 45 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 more 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

Succulent chicken meatballs infused with vibrant spices, served with caramelized 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 more 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

Prepare the Oven: Position racks in the upper and lower thirds of your oven and preheat to 220°C.
Roast the Carrots: On a rimmed baking sheet, toss the trimmed carrots with crushed red pepper flakes, olive oil, and kosher salt. Roast on the lower rack, turning once halfway through, for 20–25 minutes.
Mix the Chicken: Combine ground chicken, chopped scallions, beaten egg, breadcrumbs, lemon zest, garam masala, olive oil, and kosher salt in a large mixing bowl. Gently mix until just combined.
Shape and Roast Meatballs: Form the chicken mixture into small mounds about 5 cm wide. Arrange on a greased baking sheet and roast on the upper rack for 15–20 minutes.
Prepare the Yogurt Sauce: In a small mixing bowl, whisk Greek yogurt with lemon juice and kosher salt until smooth.
Assemble and Serve: Transfer the roasted carrots to the baking sheet with meatballs. Mix gently and arrange on a serving platter. Top with yogurt sauce, arugula, olive oil, lemon juice, and flaky sea salt.

Notes

Check the doneness of meatballs with a meat thermometer (internal temperature should reach 75°C).

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 6g
Sodium: 500mg
Fat: 24g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 25g
Cholesterol: 70mg