Lamb Meatballs with Red Pepper and Chickpea Sauce

lamb meatballs

This recipe for Lamb Meatballs with Red Pepper and Chickpea Sauce comes from Nancy Silverton’s book A Twist of the Wrist. I added the spinach to make it eat more like a complete meal.

Lamb Meatballs with Red Pepper and Chickpea Sauce 

Print This Recipe Total time Yield 8Source Nancy Silverton and Matt MolinaPublished

Make Ahead The meatballs can be refrigerated overnight. Reheat gently to serve.

lamb meatballs


  • ½ cup roasted red peppers (from a jar)
  • 2 cup chicken stock
  • ½ cup whole-milk yogurt, (preferrably Greek)
  • 2 pound ground lamb
  • 2 large eggs (lightly beaten)
  • 4 clove garlic (peeled and minced)
  • ¼ cup minced flat-leaf parsley (plus more for garnish)
  • 1 tablespoon thyme leaves
  • 2 teaspoon smoked paprika
  • 4 teaspoon kosher salt (plus more for seasoning)
  • ¼ cup vegetable oil
  • 1 3/4 cup chickpeas (from a can, drained)
  • 12 ounce baby spinach (2 bags)


In a mini food processor, puree the peppers. Transfer the puree to a bowl and whisk in the broth and ½ cup yogurt.

In a large bowl, combine the lamb, eggs, garlic, ¼ cup parsley and the thyme and smoked paprika. Add the 4 teaspoons kosher salt. Using your hands, gently mix, then roll into sixteen 2‑inch meatballs.

In a very large skillet, heat the oil until shimmering. Add the meatballs and cook over moderately high heat until browned all over, about 8 minutes. Slide the meatballs to one side of the pan. Add the red-pepper sauce and the chickpeas and bring just to a boil. Simmer the meatballs over moderately low heat, stirring and turning them occasionally in the sauce, until the sauce reduces slightly, 10 minutes. Season with salt. Spread the spinach onto a serving platter, transfer the meatballs and chickpeas to that platter and spoon the pepper sauce on top, garnish with parsley and serve with yogurt.