Freeform Chicken Meatballs Recipe

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Freeform Chicken Meatballs Recipe

Photo by Chelsea Kyle, Food Styling by Anna Stockwell

Shaping meatballs is too fussy for a weeknight meal. Instead, simply scatter this garam masala–spiced 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.

Yield
4 servings

Active Time
30 minutes

Total Time
45 minutes

Ingredients

    • 1 1/2 lb. small carrots, scrubbed, tops trimmed to about 1/2″, halved lengthwise
    • 1/2 tsp. crushed red pepper flakes
    • 5 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
    • 2 1/4 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. 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

    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.
    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.
    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.
    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. 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.

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    By | 2018-04-17T19:58:00+00:00 April 17th, 2018|Featured, Recipes Menus|0 Comments

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