Monday, April 1, 2019

Springtime Color: Turkey Meatballs with Carrots and Yogurt Sauce

A colorful photo in an email caught my attention, and I decided the recipe looked so good, I just had to make it.

Turkey Meatballs with Carrots  and Yogurt Sauce as made by Debi Lander

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.

Fresh Carrots

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.

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Inspiration taken from Epicurioushttps://www.epicurious.com/recipes/food/views/freeform-chicken-meatballs-with-carrots-and-yogurt-sauce

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