Baked Chicken Meatballs with Peperonata |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
1.5 tablespoon(s) drained capers |
1 egg |
1.5 tablespoon(s) extra virgin olive oil, divided |
2 tablespoon(s) extra virgin olive oil, divided |
3 tablespoon(s) finely chopped flatleaf parsley |
1 pound(s) ground chicken |
3 slice(s) italian bread, torn into pieces (1 cup) |
1/3 cup(s) milk |
3 red bell peppers, cut into strips |
1/8 teaspoon(s) red pepper flakes |
1 teaspoon(s) redwine vinegar |
3 ounce(s) sliced pancetta, finely chopped |
1 small garlic clove, minced |
1 small onion, finely chopped |
1 tablespoon(s) tomato paste |
Directions:
1. Make peperonata:
2. Preheat oven to 400F with racks in upper and lower thirds.
3. Toss bell peppers with 1 tablespoon oil, then roast in a 4sided sheet pan in lower third of oven, stirring occasionally, until tender and browned, about 35 minutes.
4. Stir together capers, vinegar, red pepper flakes, and remaining 1/2 tablespoon oil in a medium bowl and set aside.
5. Make meatballs while peppers roast:
6. Soak bread in milk in a small bowl until softened, about 4 minutes.
7. Cook pancetta, onion, and garlic in 1 tablespoon oil with 1/2 teaspoon each of salt and pepper in a 10inch skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.
8. 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 4sided sheet pan.
9. 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.
10. Toss bell peppers with caper mixture. Serve meatballs with peperonata.
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