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.
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Make peperonata:
- Preheat oven to 400°F 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.
- Make meatballs while peppers roast:
- Soak bread in milk in a small bowl until softened, about 4 minutes.
- Cook pancetta, onion, and garlic in
- tablespoon oil with 1/2 teaspoon each of salt and pepper in a 10-inch skillet over medium heat until onion is softened, about
- 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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