Baked Chicken Meatballs with Peperonata
Baked Chicken Meatballs with Peperonata is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 400°F with racks in upper and lower thirds.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
