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...."
INGREDIENTS
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3 red bell peppers, cut into strips
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1 1/2 tablespoons extra-virgin olive oil, divided
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1 1/2 tablespoons drained capers
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1 teaspoon red-wine vinegar
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1/8 teaspoon hot red pepper flakes
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3 slices Italian bread, torn into pieces (1 cup)
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1/3 cup milk
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3 ounces sliced pancetta, finely chopped
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1 small onion, finely chopped
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1 small garlic clove, minced
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2 tablespoons extra-virgin olive oil, divided
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1 large egg
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1 pound ground chicken
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3 tablespoons finely chopped flat-leaf parsley
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1 tablespoon tomato paste
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Accompaniment: garlic bread made from remainder of Italian loaf
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