Meatballs And Chickpeas With Red Pepper Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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 lamb 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

Recipe

• 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.