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