Lamb Meatballs with Red Pepper and Chickpea Sauce

This could be a main dish or serve it as an appetizer or part of a buffet.

Lamb Meatballs with Red Pepper and Chickpea Sauce

  • Servings: 8
  • Time: 20 minutes prep, 40 minutes cooking
  • Difficulty: Intermediate
  • Print

By threeovens

Ingredients

  • 1/2 cup jarred roasted red peppers (4 ounces)
  • 2 cups low-sodium vegetable or chicken broth
  • 1/2 cup whole-milk yogurt, preferably Greek, plus more for serving
  • 2 pounds ground lamb
  • 2 large eggs, lightly beaten
  • 1 tablespoon plus 1 teaspoon minced garlic
  • 1/4 cup minced flat-leaf parsley, plus more for garnish
  • 1 tablespoon thyme leaves
  • 2 teaspoons smoked paprika
  • 4 teaspoons kosher salt, plus more for seasoning
  • 1/4 cup vegetable oil
  • 1 3/4 cups chickpeas from a jar or can, drained

Directions

  1. In a food proccessor, puree the peppers.  Transfer to a bowl and whisk in the broth and 1/2 cup yogurt.
  2. In a large bowl, combine the ground lamb, eggs, garlic, 1/4 cup parsley, and the thyme.  Season with the smoked paprika and 4 teaspoons salt.  Use your hand to gently mix, then roll into 16 2-inch sized meatballs.
  3. In a large skillet, heat the oil over medium high heat.  Brown the meatballs for about 8 minutes.  Push them to one side and pour in the red pepper sauce and chickpeas.  Bring to a boil.  Reduce the heat to medium low and simmer, stirring and turning the meatballs, until the sauce has reduced slightly, about 10 minutes.
  4. Season with salt, then transfer the meatballs and chickpeas to a serving platter.  Spoon the pepper sauce over top, garnish with parsley.  Serve with yogurt.

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One thought on “Lamb Meatballs with Red Pepper and Chickpea Sauce

  1. Outstanding, Lucinda! Family was here and they all raved how good these were! I will confess that I used a mixture of ground turkey and ground sirloin – couldn’t find lamb in 3 different stores. The red pepper sauce was a wonderful enhancement to the meatballs. Served with rice. Made for CQ2016 IHPi

    Like

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