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Meatballs and Chickpeas With Red Pepper Sauce

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“This recipe works best with ground beef or ground lamb. You may want to use more of the spices if using ground chicken, pork, or turkey.”

Ingredients Nutrition


  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.

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