Peperonata Chicken Meatballs with Roasted Bell Peppers
These Peperonata Chicken Meatballs are infused with the rich flavors of pancetta, garlic, and tomato paste. Paired with roasted bell peppers and a tangy caper mixture, this dish is as vibrant as it is delicious. Perfect for an Italian-inspired dinner, it showcases a perfect blend of savory and sweet flavors.
Equipment
- 10-inch skillet
- Two 4-sided sheet pans
- Measuring cups
- spatula
- Mixing spoon
Ingredients
- 3 slices of Italian bread torn into pieces (about 1 cup)
- ⅓ cup of milk
- 3 ounces of sliced pancetta finely chopped
- 1 small onion finely chopped
- 1 small garlic clove minced
- 2 tablespoons of extra-virgin olive oil
- 1 large egg
- 1 pound of ground chicken
- ½ teaspoon of salt
- ½ teaspoon of pepper
For the Peperonata:
- 3 red bell peppers cut into strips
- 1 ½ tablespoons of extra virgin olive oil
- 1 ½ tablespoons of drained capers
- 1 teaspoon red-wine vinegar
- ⅛ teaspoon hot red pepper flakes
Instructions
- Preheat the oven to 400°F (204°C).
- Move the racks to the upper and lower thirds of the oven.
- Soak the torn Italian bread in milk for about 4 minutes, or until softened.
- Squeeze the bread to remove excess milk and set it aside.
- In a 10-inch skillet, cook the pancetta, finely chopped onion, and minced garlic in 1 tablespoon of olive oil, along with salt and pepper.
- Use medium heat and cook until the onion is softened, about 6 minutes.
- Let the mixture cool slightly.
- In a large mixing bowl, lightly beat the egg.
- Add the ground chicken, pancetta mixture, soaked bread, and parsley.
- Mix well to combine all the ingredients.
- Form the mixture into about 12 meatballs.
- Arrange the meatballs on a 4-sided sheet pan.
- In a small bowl, stir together the tomato paste and the remaining teaspoon of oil.
- Brush the mixture over the meatballs.
- Bake the meatballs in the upper third of the oven for 15 to 20 minutes, or until cooked through.
- While the meatballs bake, toss the red bell pepper strips with 1 tablespoon of olive oil and arrange them on another 4-sided sheet pan.
- Roast the peppers in the lower part of the oven, stirring occasionally, until they are tender and browned, about 35 minutes.
- In a medium mixing bowl, stir together the capers, red-wine vinegar, red pepper flakes, and ½ teaspoon of olive oil.
- Toss the roasted bell peppers with this caper mixture.
- Serve the chicken meatballs on top of the peperonata, and enjoy!
Notes / Tips / Wine Advice:
Pair with a light, crisp white wine like Pinot Grigio or Sauvignon Blanc to complement the savory and tangy flavors of the dish.
Nutritional Information
Calories: 450 kcal | Carbohydrates: 18 g | Protein: 28 g | Fat: 32 g | Fiber: 4 g | Sugar: 6 g | Salt: 800 mg
