A colorful photo in an email caught my attention, and I decided the recipe looked so good, I just had to make it.
I purchased the ingredients and began using the recipe from Epicurius by Anna Stockwell as the basis. I modified it slightly deciding to make round meatballs instead of the suggested freeform look. The dish turned out to be what I considered an outstanding meal. The fresh flavors and spices came through, the taste was clean, bright and totally yummy!
You can make this recipe with ground beef, chicken or turkey. I used ground turkey, but not ground turkey breast. I think that would be too lean.
Ingredients
- 1 1/2 pounds of small carrots, scrubbed and halved lengthwise
- 1/2 t. crushed red pepper flakes
- 4-5 Tbsp extra-virgin olive oil, divided
- 2 t. kosher salt, divided
- 1 pound ground turkey
- 6 scallions, white and green parts finely chopped
- 1 large egg, beaten
- 2 Tbsp plain breadcrumbs
- 3 tsp finely grated lemon zest (1 lemon)
- 2 t. garam marsala spice
- 1 cup plain Greek-style yogurt, full or reduced fat, not fat-free
- 2 Tbsp fresh lemon juice
- 2 cups baby argula or watercress
Preparation
Arrange racks in upper and lower thirds of oven; preheat to 425 degrees. Toss carrots, red pepper flakes, 2 Tbsp oil, and 1/2 teaspoon salt on a rimmed baking sheet. Roast on the lower rack, tossing or turning half way through. Roast until carrots are nicely browned and tender – 20-25 minutes.
Meanwhile, mix ground turkey, scallions, egg, breadcrumbs, lemon zest, garam masala, 1-2 Tbsp oil and 1/2 t salt in bowl. Form into meatballs. Place on a second oiled rimmed baking sheet and roast on the upper rack. I did not turn mine. I left them in for about 15-20 minutes. When done, I transferred to folded paper towels and dabbed off some of the fat.
Whisk yogurt and 2 Tbsp lemon juice and spoon over a platter or onto plates. I wanted to take a photo, so I then plated the carrots and meatballs on top of the yogurt sauce and sprinkled argula on top.
After the photo shoot, I served it onto plates with a handful of argula and sprinkled with a tiny dab finishing salt.
Inspiration taken from Epicurious.
