Name: Freeform Chicken Meatballs With Roasted Carrots
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings
Ingredients: 1½ lb. small carrots, scrubbed, tops trimmed to about ½", halved lengthwise; ½ tsp. crushed red pepper flakes; 5 Tbsp. extra-virgin olive oil, divided, plus more for drizzling; 2¼ tsp. kosher salt, divided; 1 lb. ground chicken or ground turkey; 6 scallions, white and pale-green parts finely chopped; 1 large egg, beaten to blend; 2 Tbsp. plain breadcrumbs; 3 tsp. finely grated lemon zest; 2 tsp. store-bought or homemade garam masala; 1 cup plain Greek-style yogurt, preferably full-fat; 2 Tbsp. fresh lemon juice, plus more for serving; 2 cups baby arugula or watercress; Flaky sea salt

Freeform chicken meatballs with carrots and a yogurt sauce on a greenish blue plate.

Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Shaping meatballs is too fussy for a weeknight meal. Instead, simply scatter a garam masala–spiced ground chicken mixture onto a sheet pan and roast it along with carrots until both are golden brown and crispy-edged. Serve with a tart yogurt sauce and a handful of greens for an easy dinner that deserves a permanent place in your weeknight rotation. For more ground chicken recipes, click here.

Recipe information

Total Time
45 minutes
Yield
4 servings

Ingredients

1½ lb. small carrots, scrubbed, tops trimmed to about ½", halved lengthwise

½ tsp. crushed red pepper flakes

5 Tbsp. extra-virgin olive oil, divided, plus more for drizzling

2¼ tsp. kosher salt, divided

1 lb. ground chicken or ground turkey

6 scallions, white and pale-green parts finely chopped

1 large egg, beaten to blend

2 Tbsp. plain breadcrumbs

3 tsp. finely grated lemon zest

2 tsp. store-bought or homemade garam masala

1 cup plain Greek-style yogurt, preferably full-fat

2 Tbsp. fresh lemon juice, plus more for serving

2 cups baby arugula or watercress

Flaky sea salt

Preparation

Step 1
Arrange racks in upper and lower thirds of oven; preheat to 425°F. Toss carrots, red pepper flakes, 2 Tbsp. oil, and ½ 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.
Step 2
Meanwhile, mix ground chicken, scallions, egg, breadcrumbs, lemon zest, garam masala, 2 Tbsp. oil, and 1½ tsp. kosher salt in a large bowl until just combined.
Step 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.
Step 4
Meanwhile, whisk yogurt, 2 Tbsp. lemon juice, and remaining ¼ tsp. kosher salt in a small bowl. Spoon sauce over a platter or divide among plates, swooshing with the back of a spoon.
Step 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.

TagsMeatball Ground Chicken Chicken Poultry Ground Turkey Turkey Carrot Root Vegetable Vegetable Yogurt Dairy Scallion Onion Main Dinner Nut Free Keto Weeknight Meals Quick Easy Sheet-Pan Dinners Oven Bake Epicurious

Recipe notes

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