READY IN: 45minsYIELD: 1 dish
3red bell peppers, cut into strips
1 1⁄2 tablespoonsolive oil, extra-virgin, divided
1 1⁄2 tablespoonscapers, drained
1teaspoonred wine vinegar
1⁄8 teaspoonred pepper flakes
3slicesItalian bread, torn into pieces, one cup
3ouncespancetta, sliced, finely chopped
1smallonion, finely chopped
1garlic clove, minced
2tablespoonsolive oil, extra-virgin, divided
3tablespoonsflat leaf parsley, finely chopped
Serving Size: 1 (291) g
Servings Per Recipe:4
Calories from Fat 214 g 57 %
Total Fat 23.8 g 36 %
Saturated Fat 5.3 g 26 %
Cholesterol 146.9 mg 48 %
Sodium 316.9 mg 13 %
Total Carbohydrate17 g 5 %
Dietary Fiber 3 g 11 %
Sugars 5.2 g 20 %
Protein 24.8 g 49 %
Preheat oven to 400 degrees 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.
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