Baked Chicken Meatballs with Peperonata

Name: Baked Chicken Meatballs with Peperonata
Cook time: 25 min
Total time: 45 min
Yield: Makes 4 servings
Ingredients: 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; 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; Accompaniment: garlic bread made from remainder of Italian loaf

Here's an excellent reason to make a beeline for the ground-chicken section of the meat department: moist, flavorful meatballs speckled with pancetta and glazed with tomato paste. These are wonderful made with white or dark meat.

By Maggie Ruggiero

July 15, 2009

Image may contain Cutlery Fork Food Meatball and Plant

photo by Romulo Yanes

Recipe notes

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