Baked Chicken Meatballs With Peperonata

Baked Chicken Meatballs With Peperonata

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • FOR PEPERONATA

  • 3

    red bell pepper, cut into strips

  • Tbs olive oil, divided

  • Tbs drained capers

  • 1

    tsp red wine vinegar

  • tsp red pepper flakes

  • FOR MEATBALLS

  • 3

    slices ital bread, torn into pieces (1C)

  • C milk

  • 3

    oz sliced pancetta, finely chopped

  • 1

    small onion, finely chopped

  • 1

    small garlic clove, minced

  • 2

    Tbs olive oil, divided

  • 1

    lg egg

  • 1

    lb gound chicken

  • 3

    Tbs chopped flat leaf parsley

  • 1

    Tbs tomato paste

Directions

Make garlic bread out of the remaining bread loaf. MAKE PEPERONATA: Preheat oven to 44. with racks in upper and lower thirds. Toss bell peppers with 1 Tbs oil, then roast in a 4 sided sheet pan in lower third of oven, stirring occa, until tender and browned, about 35 min. Stir together capers, vinegar, red pepper flakes, and remaining 1/2 Tbs oil in med bowl and set aside. MAKE MEATBALLS WHILE PEPPERS ROAST: Soak bread in milk in a small bowl until softened about 4 min. Cook pancetta, onion, and garlic in 1Tbs oil with 1/2 tsp eash of salt and pepper in a 10in skillet over med heat until onion is softened about 6 min. 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 tom paste and remaining Tbs oil and brush over meatballs. Bake in upper third of oven until meatballs are just cooked through.15-20 min. Toss red pepper with caper mixture. Serve meatballs with peperonata


Nutrition

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