Meatballs And Chickpeas With Red Pepper Sauce Recipes

Steps:

• Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.
• Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
• Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
• Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.

Steps:

• First make the red pepper sauce by pureeing the peppers in a food processor; whisk together with broth and yogurt.
• 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.
• Form into 8 2-inch meatballs.
• Heat the oil in a large skillet until shimmering, over medium high heat; brown meatballs on all sides, about 8 minutes.
• 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.
• Season with salt.
• Transfer meatballs and chickpeas to a serving platter; spoon sauce over top, garnish with parsley, and serve with additional yogurt.