Freeform Turkey Meatballs with Carrots and Yogurt Sauce

Spring is here! The trifecta of the coronavirus quarantine, cold temps, and rain we’ve been having lately has had me giving our oven a workout. This is not the flavor profile that comes to mind when I think of meatballs, but it’s easy to make. It’s also been a hit in my house for the last year, even with my two year old who generally doesn’t love meat. The lemon zest and green onions really brighten up the flavor!

After making this a number of times, I’ve made a few changes to the original recipe from Epicurious. The original recipe called for ground chicken, but after trying that and also turkey, I much prefer this with turkey as it’s easier to find with the fat ratio I want. I usually make this with 93% lean ground turkey but you can certainly use 85% lean for a juicier meatball. The 93% is by no means dry. And I love (LOVE) the taste of green onion, almost as much as I hate wasting food. The original recipe calls for just using the white and pale green parts of the green onion, but I use the green part as well. No sense in wasting! I also don’t taste a difference. The sauce was just as good with regular whole milk yogurt (vs greek), but the more important thing was using whole milk/full fat yogurt (greek or not) for maximum flavor. And finally, I found the originally recipe way too salty. I toned it down in the adapted recipe below. Hope you enjoy!

INGREDIENTS:

• 1 1/2 lb. small carrots, scrubbed, tops trimmed to about 1/2″, halved lengthwise
• 5 tablespoons extra-virgin olive oil, divided
• 1 1/4 teaspoon kosher salt, divided
• 1 lb. ground turkey
• 6 scallions, finely chopped
• 1 large egg, beaten to blend
• 2 tablespoons plain breadcrumbs
• 3 teaspoons finely grated lemon zest
• 2 teaspoons garam masala
• 1 cup plain yogurt, preferably full-fat
• 2 tablespoons fresh lemon juice, plus more for serving
• 2 cups baby arugula
• Flaky sea salt

DIRECTIONS:

1. Arrange racks in upper and lower thirds of oven; preheat to 425°F. Toss carrots, 2 tablespoons oil, and 1/2 teaspoon 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 turkey, scallions, egg, breadcrumbs, lemon zest, garam masala, 2 tablespoons oil, and remaining kosher salt in a large bowl until just combined.
3. Rub another rimmed baking sheet with 1 tablespoon oil. Using your hands, scatter turkey mixture in small mounds (about 2″ each) 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 tablespoons lemon juice, and remaining 1/4 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.