Freeform Chicken Meatballs with Carrots and Yogurt Sauce
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.
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
