Meatballs and Chickpeas With Red Pepper Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe works best with ground beef or ground lamb. You may want to use more of the spices if using ground chicken, pork, or turkey. Ingredients:
1/4 cup roasted red pepper, preferably piquillo peppers (2 oz) |
1 cup vegetable broth or 1 cup chicken broth |
1/4 cup plain yogurt (can use greek) |
1 lb ground lamb or 1 lb ground beef or 1 lb ground pork or 1 lb ground chicken or 1 lb ground turkey |
1 egg, slightly beaten |
2 teaspoons garlic cloves, minced |
1/8 cup fresh parsley, minced |
1 1/2 teaspoons fresh thyme leaves |
1 teaspoon smoked paprika |
2 teaspoons kosher salt |
1/8 cup vegetable oil |
1 cup chickpeas, drained if from a can |
greek yogurt, for serving |
fresh parsley, for garnish |
Directions:
1. First make the red pepper sauce by pureeing the peppers in a food processor; whisk together with broth and yogurt.
2. To make the meatballs, get a large bowl and combine the ground meat, egg, garlic, minced parsley, thyme, and smoked paprika; use your hands to gently mix.
3. Form into 8 2-inch meatballs.
4. Heat the oil in a large skillet until shimmering, over medium high heat; brown meatballs on all sides, about 8 minutes.
5. Push the meatballs to one side, add red pepper sauce and chickpeas; bring to a boil, then reduce heat to low and simmer until sauce reduces slightly, about 10 minutes.
6. Season with salt.
7. Transfer meatballs and chickpeas to a serving platter; spoon sauce over top, garnish with parsley, and serve with additional yogurt.
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