Meatballs and Chickpeas With Red Pepper Sauce

Name: Meatballs and Chickpeas With Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup roasted red pepper, preferably piquillo peppers (2 oz); 1 cup vegetable broth or 1 cup chicken broth; ¼ 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; ⅛ cup fresh parsley, minced; 1 ½ teaspoons fresh thyme leaves; 1 teaspoon smoked paprika; 2 teaspoons kosher salt; ⅛ cup vegetable oil; 1 cup chickpeas, drained if from a can; Greek yogurt, for serving; fresh parsley, for garnish

Servings: persons

¼ cup roasted red pepper, preferably piquillo peppers (2 oz)
1 cup vegetable broth or 1 cup chicken broth
¼ 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
⅛ cup fresh parsley, minced
1 ½ teaspoons fresh thyme leaves
1 teaspoon smoked paprika
2 teaspoons kosher salt
⅛ cup vegetable oil
1 cup chickpeas, drained if from a can
Greek yogurt, for serving
fresh parsley, for garnish

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.

501

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: ¼ cup roasted red pepper, preferably piquillo peppers (2 oz), 1 cup vegetable broth or 1 cup chicken broth, ¼ 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, and more.

Yes, Meatballs and Chickpeas With Red Pepper Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!