Description
A delightful blend of chicken meatballs, roasted carrots, and a tangy yogurt sauce that brings comfort to any dinner table.
Ingredients
Scale
- 680 g small carrots, scrubbed and halved lengthwise
- 0.5 tsp crushed red pepper flakes
- 2 Tbsp extra-virgin olive oil, plus additional for drizzling
- 0.5 tsp kosher salt
- 450 g ground chicken or ground turkey
- 6 scallions, 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
Instructions
- Preheat the oven to 220°C (428°F), placing racks in the upper and lower thirds.
- Roast the carrots with red pepper flakes, olive oil, and salt on a baking sheet until tender and browned (20–25 minutes).
- Combine ground chicken, scallions, egg, breadcrumbs, lemon zest, garam masala, olive oil, and salt in a bowl until just mixed.
- Form the meat mixture into small mounds (5 cm wide) and place on an oiled baking sheet.
- Roast the meatballs in the oven until golden and firm (15–20 minutes).
- Whisk together yogurt, lemon juice, and salt in a small bowl until smooth.
- Serve by mixing the roasted carrots and meatballs together, spreading the yogurt sauce on a serving platter, and garnishing with arugula and additional olive oil and lemon juice.
Notes
Make-ahead options include prepping the meatball mixture in advance. Cooking alternatives can include using an air fryer for quicker results.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 85mg