Freeform Chicken Meatballs with Carrots and Yogurt Sauce

Name: Freeform Chicken Meatballs with Carrots and Yogurt Sauce
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1½ lb carrots; ½ tsp crushed red pepper flakes; 5 Tbsp extra-virgin olive oil; 2¼ tsp kosher salt; 1 lb ground chicken; 6 whole scallions; 1 large egg; 2 Tbsp plain breadcrumbs; 3 tsp lemon zest; 2 tsp garam masala; 1 cup plain Greek-style yogurt; 2 Tbsp fresh lemon juice; 2 cups baby arugula; to taste flaky sea salt

A delicious combination of crispy chicken meatballs seasoned with garam masala and lemon zest, served alongside roasted carrots on a bed of creamy yogurt sauce and topped with fresh arugula.

4 servings

1 hr 5 min

Published October 4, 2025

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Ingredients

•1½ lb carrots
•½ tsp crushed red pepper flakes
•5 Tbsp extra-virgin olive oil
•2¼ tsp kosher salt
•1 lb ground chicken
•6 whole scallions
•1 large egg
•2 Tbsp plain breadcrumbs
•3 tsp lemon zest
•2 tsp garam masala
•1 cup plain Greek-style yogurt
•2 Tbsp fresh lemon juice
•2 cups baby arugula
•to taste flaky sea salt

Cooking Instructions

1.
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.
25 min
2.
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.
10 min
3.
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.
20 min
4.
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.
5 min
5.
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.
5 min

Ingredients

•1½ lb carrots

•½ tsp crushed red pepper flakes

•5 Tbsp extra-virgin olive oil

•2¼ tsp kosher salt

•1 lb ground chicken

•6 whole scallions

•1 large egg

•2 Tbsp plain breadcrumbs

•3 tsp lemon zest

•2 tsp garam masala

•1 cup plain Greek-style yogurt

•2 Tbsp fresh lemon juice

•2 cups baby arugula

•to taste flaky sea salt

Cooking Instructions

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.

25 min

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.

10 min

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.

20 min

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.

5 min

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.

5 min