Baked Chicken Meatballs

By allie5jones

Ingredients

• 3 slices Italian bread, torn into pieces (1 cup)
• 1/3 cup milk
• 3 ounces sliced pancetta, finely chopped
• 1 small onion, finely chopped
• 1 small garlic clove, minced
• 2 tablespoons extra-virgin olive oil, divided
• 1 large egg
• 1 pound ground chicken
• 3 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon tomato paste

Preparation

Step 1

Soak bread in milk in a small bowl until softened, about 4 minutes.

Cook pancetta, onion, and garlic in 1 tablespoon oil with 1/2 teaspoon each of salt and pepper in a 10-inch skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.

Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange in another 4-sided sheet pan.

Stir together tomato paste and remaining tablespoon oil and brush over meatballs, then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes.