Baked Chicken Meatballs With Peperonata

By á-2813

Ingredients

• FOR PEPERONATA
• 3 red bell pepper, cut into strips
• 1 1/2 Tbs olive oil, divided
• 1 1/2 Tbs drained capers
• 1 tsp red wine vinegar
• 1/8 tsp red pepper flakes
• FOR MEATBALLS
• 3 slices ital bread, torn into pieces (1C)
• 1/3 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

Details

Servings 4

Preparation

Step 1

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