Meatballs with Chickpeas and Red Pepper Sauce

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Meatballs with Chickpeas and Red Pepper Sauce

 

Dear friend of Gourmet Delights,

 

Artisan quality La Chinata (Denomination of Origin "Pimentón de la Vera") is generally accepted as the best. It is grown, smoked, and milled in the micro-climate of La Vera, Spain not far from where Columbus presented the first plants to Ferdinand and Isabela.

 

You will find this pimentón wood smoked paprika a unique and versatile seasoning. If there is one spice that captures the essential flavor of Spain, it is this one. This is not the bland paprika you get at the local supermarket. Three different varieties of pimiento are slowly smoked over a low flame to produce a superb, intense flavor.

 

Ingredients:

  • 2 pounds ground lamb (or 1 pound lamb + 1 pound ground beef; or 2 pounds ground beef)
  • 1/2 cup roasted red peppers from a jar (4 ounces), preferably Organic Piquillo Peppers
  • 2 cups low-sodium vegetable or chicken broth
  • 1/2 cup whole-milk yogurt, preferably Greek, plus more for serving
  • 1/2 cup breadcrumbs
  • 1 tablespoon plus 1 teaspoon minced garlic
  • 1/4 cup minced flat-leaf parsley, plus more for garnish
  • 1 tablespoon thyme leaves
  • 2 teaspoons La Chinata Smoked Paprika
  • 4 teaspoons kosher salt, plus more for seasoning
  • 1/4 cup vegetable oil
  • 2 large eggs, lightly beaten
  • 1 3/4 cups chickpeas from a jar or can, drained

In a mini food processor, puree the piquillo peppers. Transfer the puree to a bowl and whisk in the broth and 1/2 cup yogurt.

 

In a large bowl, combine the meat, eggs, garlic, 1/4 cup parsley, the thyme, and the smoked paprika. Add the 4 teaspoons of kosher salt. Using your hands, gently mix, then roll into sixteen 2-inch meatballs.

 

In a very large skillet, heat the oil until it is shimmering. Add the meatballs and cook over moderately high heat until the meatballs are browned all over, about 8 minutes. Slide the meatballs to one side of the skillet. Add the piquillo 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, about 10 minutes. Season with salt.

 

Transfer the meatballs and chickpeas to a platter, spoon the piquillo pepper sauce on top, garnish with parsley, and serve with yogurt.

 

La Chinata Smoked Paprika (Sweet, Bittersweet, or Hot) is only $5.95 for a 70 gram (2.47 ounce) metal tin. We also carry the Hot Paprika in a 750 gram (26.45 ounce) metal tin for just $39.99.

 

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