Freeform Chicken Meatballs With Roasted Carrots

• servings: 4 servings
• total time: 45 minutes

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

Directions

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.

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.

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 ¼ 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.