BAKED CHICKEN MEATBALLS WITH PEPERONATA RECIPE | EPICURIOUS.COM
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
