La Chinata Smoked Paprika (Bittersweet)
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Lamb Meatballs with Chickpeas and Red Pepper Sauce
- 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
- 2 large eggs, lightly beaten
- 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 Bittersweet Paprika
- 4 teaspoons kosher salt, plus more for seasoning
- 1/4 cup vegetable oil
- 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, breadcrumbs, 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.
Other recipe ideas:
70 gram (2.47 ounce) metal tin
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Featured positive reviews:
Thanks for posting the lamb meatball recipe
We love Spanish smoked paprika so much more than the standard paprika you find here, and really appreciate your having posted a recipe for a dish which features it.
The best there is
Even if I didn't use this, having this in my cupboard is worth it based on smell alone. Thankfully, I use it a lot. From my bbq sauces, to a nice homemade seasoned salt for veggies, this is by far the best paprika on the market.
My favorite use for this is to add a 1/2 tsp. Along with a 1/2 tsp. Of garlic powder to my cheese sauce for Mac and Cheese or as a cheese sauce for broccoli. It turns ordinary cheese sauce into a beautifully complex, smokey dose of heaven. This is simply the best.
A must have for every pantry
I love this paprika. I wouldn't use it to substitute for Hungarian paprika but it has numerous uses in its own right... adding a little smokey dimension to a can of soup, in a quick spice rub for chicken or pork, on homemade pizza, as a secret addition to a marinade, on scrambled eggs. Don't use too much at once because you can lose its unique delicacy that way. Experiment to find out how little it takes to make a difference.
Paprika & Carnaroli Rice
Excellent service and products in every way! Thank you for what you offer & do !!! I've bought the rice many times previously & keep coming back for more.