Baked Chicken Meatballs With Peperonata Recipe

Name: Baked Chicken Meatballs With Peperonata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 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

Servings: persons

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

1
Preheat oven to 400u00b0F with racks in upper and lower thirds.
2
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.
3
Stir together capers, vinegar, red pepper flakes, and remaining 1/2 tablespoon oil in a medium bowl and set aside.
4
Soak bread in milk in a small bowl until softened, about 4 minutes.
5
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.
6
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.
7
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.
8
Toss bell peppers with caper mixture. Serve meatballs with
9
.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Baked Chicken Meatballs With Peperonata falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Chicken Meatballs With Peperonata

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