Recipes Dinner Meat Dishes Meatballs Pork Meatballs with Red Pepper–Yogurt Sauce 5.0 (1) 1 Review Juicy pork meatballs simmer with chickpeas in a silky roasted red pepper sauce. By Nancy Silverton Nancy Silverton Nancy Silverton is the co-owner of Michelin-starred Osteria Mozza, as well as Pizzeria Mozza, Mozza2Go, chi SPACCA, Pizzette and The Barish in Los Angeles. Food & Wine's Editorial Guidelines Published on September 21, 2026 Save Rate PRINT Share Close Credit: Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Active Time: 20 mins Total Time: 35 mins Servings: 4 Jump to recipe Smart shortcuts, like jarred roasted red peppers and canned chickpeas, keep prep minimal, making this an easy 35-minute weeknight dinner.Browning the meatballs creates a caramelized crust and flavorful fond that adds depth to the sauce.Finishing the meatballs gently in the sauce brings them up to temperature while ensuring they stay tender and juicy. These pork meatballs turn a handful of everyday ingredients into a satisfying skillet dinner in just 35 minutes. The pork is seasoned simply with thyme, garlic, smoked paprika, and parsley, then seared until deeply browned before the meatballs finish gently in the sauce. The sauce comes together quickly with pureed roasted red peppers as its base. Broth loosens the puree, and yogurt adds body and a subtle tang that balances the peppers’ sweetness and smokiness. Chickpeas simmer alongside the meatballs, warming through and soaking up the sauce’s subtle warmth. A dollop of yogurt on top adds a creamy counterpoint, while parsley brings a fresh grassy finish. Serve the meatballs straight from the skillet, or pile everything on a platter for an easy centerpiece. A crusty loaf or flatbread is especially good for scooping up the sauce, though couscous or a crisp green salad would work equally well as sides. What are piquillo peppers? Piquillo peppers are small, sweet red peppers from Spain, traditionally roasted over an open flame, peeled, and packed in jars or cans. They have a mild, slightly smoky flavor and are sweeter and less bitter than roasted red bell peppers, though jarred roasted red bell peppers would work here. Can I use a different meat for the meatballs? Yes, ground lamb is an especially good substitute, but beef, turkey, or chicken would also work. For the best texture, choose ground meat with at least about 15% fat. Lean meat can dry out easily, so a higher-fat mixture helps keep the meatballs juicy and tender. Notes from the Food & Wine Test Kitchen Try not to overwork the pork mixture, which can result in tough meatballs; stir until just combined.Dampen your hands when shaping the meatballs to prevent sticking.Don’t overcrowd the skillet when searing the meatballs; cook them in batches, if needed. Suggested pairing Try these meatballs with a plummy, spicy Merlot: 2023 Seven Hills Walla Walla Valley. This recipe was developed by Nancy Silverton; the text was written by Craig Ruff. Keep Screen Awake Ingredients 1/2 cup drained jarred piquillo peppers 2 cups lower-sodium chicken or vegetable broth 1/2 cup plain whole-milk yogurt (preferably Greek yogurt), plus more for serving 2 pounds ground pork 2 large eggs, beaten 1/4 cup minced fresh parsley, plus more for garnish 1 tablespoon plus 1 teaspoon minced garlic (about 4 garlic cloves) 1 tablespoon fresh thyme 2 teaspoons fennel pollen (optional) 2 teaspoons smoked paprika 4 teaspoons kosher salt, plus more to taste 1/4 cup vegetable oil 1 (15.5-ounce) can chickpeas, drained Directions Process piquillo peppers in a mini food processor until pureed, about 30 seconds. Transfer puree to a bowl; whisk in broth and yogurt. Set red pepper sauce aside. Stir together ground pork, eggs, parsley, garlic, thyme, fennel pollen (if using), and smoked paprika in a large bowl; add salt. Gently combine using your hands; roll into 16 meatballs (about 1 1/4 ounces each). Heat oil in a large, deep skillet over medium-high. Add meatballs; cook until browned all over, turning occasionally, about 8 minutes. Slide meatballs to 1 side of skillet; add red pepper–yogurt sauce and chickpeas. Bring to a simmer; reduce heat to medium-low, and simmer, uncovered, until sauce reduces slightly to thinly coat the back of a spoon and a thermometer inserted into thickest portion of meatballs registers 160°F, 10 to 14 minutes, stirring and turning meatballs occasionally. Season with additional salt to taste. Transfer meatballs and chickpeas to plates; spoon red pepper–yogurt sauce over top. Garnish with additional parsley, and serve with additional yogurt. Make ahead Shape the meatballs up to one day in advance and refrigerate them, covered, until ready to cook. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.