Peperonata Chicken Meatballs with Roasted Bell Peppers

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!