Freeform Chicken Meatballs with Carrots and Yogurt Sauce
['1 1/2 lb. small carrots, scrubbed, tops trimmed to about 1/2", halved lengthwise', '1/2 tsp. crushed red pepper flakes', '5 Tbsp. extra-virgin olive oil, divided, plus more for drizzling', '2 1/4 tsp. kosher salt, divided', '1 lb. ground chicken or ground turkey', '6 scallions, white and pale-green parts finely chopped', '1 large egg, beaten to blend', '2 Tbsp. plain breadcrumbs', '3 tsp. finely grated lemon zest', '2 tsp. garam masala', '1 cup plain Greek-style yogurt, preferably full-fat', '2 Tbsp. fresh lemon juice, plus more for serving', '2 cups baby arugula or watercress', 'Flaky sea salt']
Arrange racks in upper and lower thirds of oven; preheat to 425°F. Toss carrots, red pepper flakes, 2 Tbsp. oil, and 1/2 tsp. 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.
Meanwhile, mix ground chicken, scallions, egg, breadcrumbs, lemon zest, garam masala, 2 Tbsp. oil, and 1 1/2 tsp. kosher salt in a large bowl until just combined.
Rub another rimmed baking sheet with 1 Tbsp. oil. Using your hands, scatter chicken mixture in small mounds (about 2") 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.
Meanwhile, whisk yogurt, 2 Tbsp. lemon juice, and remaining 1/4 tsp. kosher salt in a small bowl. Spoon sauce over a platter or divide among plates, swooshing with the back of a spoon.
Transfer carrots to baking sheet with meatballs and toss to combine. Arrange over yogurt sauce, then top with arugula. Drizzle with oil and lemon juice; season with sea salt.
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