Freeform Chicken Meatballs with Carrots and Yogurt Sauce

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

From the kitchen of Carly

Tender roasted carrots meet spiced chicken meatballs in this effortless sheet-pan dinner. Garam masala and bright lemon zest season the chicken, while a cooling yogurt sauce balances the heat. Minimal shaping, maximum flavor, zero fuss.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 1/2 lb. small carrots, scrubbed, tops trimmed to about 1/2", halved lengthwise
11/2 tsp. crushed red pepper flakes
15 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
12 1/4 tsp. kosher salt, divided
11 lb. ground chicken or ground turkey
16 scallions, white and pale-green parts finely chopped
11 large egg, beaten to blend
12 Tbsp. plain breadcrumbs
13 tsp. finely grated lemon zest
12 tsp. garam masala
11 cup plain Greek-style yogurt, preferably full-fat
12 Tbsp. fresh lemon juice, plus more for serving
12 cups baby arugula or watercress
1Flaky sea salt

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.
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.
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.
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.
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.