Freeform Chicken Meatballs with Carrots and Yogurt
A cozy and simple weeknight recipe of chicken meatballs paired with roasted carrots and a zesty yogurt sauce, perfect for family dinners and meal prep.
Ingredients
Meatball Ingredients
- 1 pound ground chicken
- 1 cup breadcrumbs Panko can be used for a lighter texture.
- 1 piece egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
Carrot Ingredients
- 4 cups carrots, sliced Fresh, sliced carrots.
- 2 tablespoons olive oil For roasting the carrots.
Yogurt Sauce Ingredients
- 1 cup plain yogurt Greek yogurt can be used for a richer sauce.
- 1 tablespoon lemon juice Fresh lemon juice is ideal.
- to taste Salt
- to taste Fresh herbs for garnish Optional garnish like cilantro or parsley.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the ground chicken, breadcrumbs, egg, garlic powder, onion powder, salt, and pepper. Mix well and form into meatballs.
Baking
- On a baking sheet, toss the sliced carrots with olive oil, salt, and pepper. Place the meatballs on the same sheet.
- Bake for 20-25 minutes, until the meatballs are cooked through and the carrots are tender.
Yogurt Sauce
- While the meatballs and carrots are baking, mix the yogurt with lemon juice and season with salt.
Serving
- Serve the meatballs and carrots with the yogurt sauce on the side. Garnish with fresh herbs if desired.
Notes
For easier shaping of the meatballs, chill the mixture for 15 minutes before forming. Store meatballs and carrots in an airtight container for up to four days, and the yogurt sauce separately for three days. Freeze cooked meatballs for up to three months for convenience. Adjust baking time based on meatball size and carrot thickness.