Freeform Chicken Meatballs with Carrots and Yogurt Sauce
Freeform Chicken Meatballs with Carrots and Yogurt Sauce is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. Arrange racks in upper and lower thirds of oven; preheat to 425°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionArrange 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.