Baked Chicken Meatballs with Peperonata

Ingredients for Baked Chicken Meatballs with Peperonata

• 3 red peppers, cut into strips

• 1 1/2 tablespoons extra-virgin olive oil, divided

• 1 1/2 tablespoons drained capers

• 1 teaspoon red-wine vinegar

• 1/8 teaspoons hot red pepper flakes

• 3 slices Italian bread, torn into pieces (240ml )

• 80ml milk

• 90g sliced pancetta, finely chopped

• 1 small onion, finely chopped

• 1 small garlic clove, minced

• 2 colheres de sopa de azeite de oliva extra-virgem, dividido

• 1 ovo grande

• 450g chicken mince

• 3 colheres de sopa de salsa de folha lisa finamente picada

• 1 tablespoon tomato paste

• Accompaniment: garlic bread made from remainder of Italian loaf

Preheat oven to 204°C with racks in upper and lower thirds.

Toss 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 tablespoons 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 teaspoons 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 peppers with caper mixture. Serve meatballs with peperonata.

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