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.

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