Eats: Freeform Chicken Meatballs with Carrots and Yogurt Sauce

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THIS COMES FROM EPICURIOUS.COM, A foodie website whose daily emails are proffered hand-in-glove with that other Conde Nast staple, Bon Appetit. Their recipes are a something of a cut above basic cookery, just challenging enough to stretch your fledgling cook-wings yet delicious enough to make the effort rewarding. This meal well illustrates that principle; I have made it twice now, and while it is starting to come easier I still sweat the coordination a bit. (But that just means being more mindful, and when is that a bad thing?)

The fact that the meatballs are “freeform” makes for easier prep and cooking. You will turn out about 20-22 “balls,” enough for four tasty servings; reheat remainders for 10 minutes in a 425-degree oven. While the recipe calls for Greek-style yogurt, plain works to nice effect. (Ground turkey can also be used instead of chicken.) Click here for good eating:

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