Best Baked Chicken Meatballs With Peperonata Recipe Epicuriouscom Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BAKED CHICKEN MEATBALLS



Baked Chicken Meatballs image

My family loves these chicken meatballs, so they're on the menu often. They're wonderful as an appetizer or when we're watching the game, but I love to turn them into easy dinner options as well. -Haley Herridge, Columbus, Indiana

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup shredded Parmesan cheese
1/2 cup dry bread crumbs
1 large egg, lightly beaten
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
1/2 teaspoon pepper
1 pound ground chicken

Steps:

  • Preheat oven to 400°. In a large bowl, combine the first 9 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 20-25 minutes. If desired, top with additional chopped fresh parsley.

Nutrition Facts : Calories 326 calories, Fat 20g fat (6g saturated fat), Cholesterol 129mg cholesterol, Sodium 647mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

SHEET-PAN CHICKEN MEATBALLS AND CHARRED BROCCOLI



Sheet-Pan Chicken Meatballs and Charred Broccoli image

This approachable weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.

Provided by Deb Perelman

Categories     Bon Appétit     Dinner     Kid-Friendly     Small Plates     Meatball     Chicken     Broccoli     Sheet-Pan Dinner     Ginger     Rice     Dairy Free     Tree Nut Free     Peanut Free

Yield 4 servings

Number Of Ingredients 22

Sauce:
2/3 cup ketchup
1/4 cup Worcestershire sauce
2 Tbsp. rice cooking wine or water
2 Tbsp. honey
4 tsp. soy sauce
1 1/2" piece ginger, peeled, finely grated
1/2 tsp. freshly ground black pepper
Meatballs and assembly:
2 heads of broccoli (about 1 1/2 lb.)
2 Tbsp. vegetable oil, divided
2 1/2 tsp. kosher salt, divided
Crushed red pepper flakes (optional)
1 lb. ground chicken
1 large egg, beaten to blend
4 scallions, thinly sliced
2 garlic cloves, finely grated
1 (2") piece ginger, peeled, finely grated
1/3 cup panko (Japanese breadcrumbs)
1 Tbsp. toasted sesame oil
1/4 tsp. freshly ground black pepper
Cooked rice and sesame seeds (for serving)

Steps:

  • Sauce
  • Mix ketchup, Worcestershire sauce, wine (if using), honey, soy sauce, ginger, and pepper in a small saucepan. Measure out 1/4 cup mixture into a small bowl; set aside for glazing meatballs later. Bring remaining mixture to a simmer over medium-high heat, stirring occasionally and reducing heat if needed, until sauce thickens, about 5 minutes. Transfer sauce to a small bowl.
  • Meatballs and assembly
  • Place a rack in upper third of oven; preheat to 450°F. Line a rimmed baking sheet with foil. Trim broccoli stems and remove from crown. Peel off tough outer skin; slice crosswise into 1/2" pieces. Cut florets into 2" pieces. Toss on prepared baking sheet with 1 Tbsp. vegetable oil, 1 tsp. salt, and a few pinches of red pepper flakes (if using). Push to the edges of baking sheet to create a space for meatballs. Brush space with remaining 1 Tbsp. vegetable oil.
  • Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, remaining 1 1/2 tsp. salt, and 1/4 cup water in a medium bowl. Using wet hands, form into twelve 1 1/2"-diameter meatballs. Arrange on baking sheet; brush with some of the reserved glazing mixture. Bake until meatballs are cooked through, 14-18 minutes. Remove from oven; heat broiler. Brush meatballs with remaining glazing mixture; broil until broccoli is charred and meatballs are browned in spots, about 5 minutes.
  • Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds.

BAKED CHICKEN MEATBALLS WITH PEPERONATA



BAKED CHICKEN MEATBALLS WITH PEPERONATA image

Categories     Chicken     Bake     Quick & Easy

Yield 4

Number Of Ingredients 19

For peperonata
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
For meatballs
3 slices Italian bread, torn into pieces (1 cup)
1/3 cup milk
3 oz 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 lb ground chicken
3 tablespoons finely chopped flat-leaf parsley
1 tablespoon tomato paste
Accompaniment:
garlic bread made from remainder of Italian loaf

Steps:

  • Make peperonata: Preheat oven to 400°F with racks in upper and lower thirds. Toss bell peppers with 1 Tbsp 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 Tbsp 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 1 Tbsp oil with 1/2 tsp 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 Tbsp oil and brush over meatballs

GOURMET'S BAKED CHICKEN MEATBALLS WITH PEPERONATA



Gourmet's Baked Chicken Meatballs With Peperonata image

Make and share this Gourmet's Baked Chicken Meatballs With Peperonata recipe from Food.com.

Provided by Vicki Kaye

Categories     Meat

Time 45m

Yield 1 dish, 4 serving(s)

Number Of Ingredients 15

3 red bell peppers, cut into strips
1 1/2 tablespoons olive oil, extra-virgin, divided
1 1/2 tablespoons capers, drained
1 teaspoon red wine vinegar
1/8 teaspoon red pepper flakes
3 slices Italian bread, torn into pieces, one cup
1/3 cup milk
3 ounces pancetta, sliced, finely chopped
1 small onion, finely chopped
1 garlic clove, minced
2 tablespoons olive oil, extra-virgin, divided
1 egg
1 lb ground chicken
3 tablespoons flat leaf parsley, finely chopped
1 tablespoon tomato paste

Steps:

  • 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.

Nutrition Facts : Calories 379.3, Fat 23.8, SaturatedFat 5.3, Cholesterol 146.9, Sodium 316.9, Carbohydrate 17, Fiber 3, Sugar 5.2, Protein 24.8

BAKED MEATBALLS



Baked Meatballs image

Meatballs baked in the convection oven are cooked as quickly as a pan of cookies-no greasy smells or mess. I bake meatballs for kids this way. This isn't a fancy meal-just serve them over mashed potatoes, or in a bun or a wrap.

Yield makes 8 servings

Number Of Ingredients 10

1 pound lean ground pork
1 pound ground beef round
1 1/2 cups finely chopped onions
1 cup fine dried bread crumbs
1 cup milk, water, or chicken broth
3 eggs, lightly beaten
1 cup finely minced fresh parsley
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Position the oven racks so that one rack is in the center of the oven. Preheat the oven to convection roast at 400°F. Cover a large, shallow baking pan with foil and coat with nonstick spray.
  • In a large mixing bowl, combine all the ingredients together until well mixed. With a medium ice cream scoop, shape the meatballs and place them close together on the baking pan.
  • Place the pan in the center of the oven and roast for 10 minutes, until the meatballs are cooked through and browned. To check for doneness, cut one meatball in half-it should be juicy and pinkish. Remove from the oven and serve.

Related Topics