Baked Chicken Meatballs with Peperonata

By susanwadle

Susan Wadle from Epicurious.com

Ingredients

• For peperonata:
• 3 red bell peppers, cut into strips
• 1 1/2 tablespoons extra-virgin olive oil, divided
• 1 1/2 tablespoons drained capers
• 1 teaspoon red wine vinegar
• 1/8 teaspoon hot red pepper flakes
• For meatballs:
• 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

Details

Servings 4
Adapted from epicurious.com

Preparation

Step 1

Peperonata:
Preheat oven to 400 degrees F. with racks in upper and lower thirds.

Toss bell peppers with 1 tablespoon oil, then roast in a 4-sided sheet pan in lower third of oven, stirring occasionally, until tender and browned, about 35 minutes.

Stir together capers, vinegar, red pepper flakes and remaining 1/2 tablespoon oil in a medium bowl and set aside.

Make meatballs while peppers roast:
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 - 20 minutes.

Toss bell peppers with caper mixture. Serve meatballs with peperonata.