Gourmet's Baked Chicken Meatballs With Peperonata

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READY IN: 45mins
SERVES: 4
YIELD: 1 dish
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees 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.
  • 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.
  • Toss bell peppers with caper mixture. Serve meatballs with peperonata.
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