Baked Chicken Meatballs with Peperonata

Excuse the lack of pictures...sometimes I just plain forget!

Peperonata is roasted red bell peppers with a caper viniagrette...for lack of a better way to describe it. It is so simple and yet so flavorful!

For the Peperonata:
*3 red bell peppers cut into wide strips
*1 1/2 tbsp extra virgin olive oil, divided
1 1/2 tbsp drained capers
1 tsp red-wine vinegar (white wine works too)
1/8 tsp hot red pepper flakes

For the Meatballs
*3 slices italian bread, torn into pieces (I used french bread from Albertson's and it worked just fine)
*1/3 cup milk
*3 oz sliced pancetta, finely chopped (splurge and get it--it's worth it)
*1 small onion, finely chopped
*1 clove garlic, minced
2 tbsp extra-virgin olive oil, divided
1 large egg
1 lb ground chicken
3 tbsp finely chopped flat leaf parsley (I did leave this out but used some extra italian seasoning in the sauce)
1 tbsp tomato paste

Accompaniment: garlic bread made from remainder of Italian loaf.

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. (Chicken is harder to form into an actual ball than beef. I just kind of molded a handful and didn't try to make them pretty).

Stir together tomato paste and remaining tbsp oil. I added about 1/4 tsp Italian seasoning and 1/8 tsp garlic salt. Brush over meatballs, then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes. If you like, top with mozarella cheese and broil for just 30 seconds or so until the cheese is brown.

Toss peppers with caper mixture. Serve meatballs with peperonata.

This recipe was taken from the August 2009 issue of Gourmet magazine. Page 55.