Baked Chicken Meatballs with Peperonata

Baked Chicken Meatballs with Peperonata
Photo by Romulo Yanes

Ingredients

  • 1/3 cup milk
  • 1 tablespoon tomato paste
  • 1 ½ tablespoons drained capers
  • 3 slices Italian bread
  • 1 small onion
  • 1 small garlic clove
  • 1 ½ tablespoons extra-virgin olive oil
  • + 9 more ingredients
    • 2 tablespoons extra-virgin olive oil
    • 3 red bell peppers
    • 1/8 teaspoon hot red pepper flakes
    • garlic bread made from remainder of Italian loaf
    • 3 tablespoons flat-leaf parsley
    • 1 large egg
    • 1 teaspoon red-wine vinegar
    • 1 pound ground chicken
    • 3 ounces sliced pancetta

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 tab...

View full recipe at Epicurious

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