How to make it

  • ***Make peperonata***
  • Preheat 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.
  • ***Make meatballs while peppers roast***
  • 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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Reviews & Comments 2

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  • zereh 8 years ago
    I always used to turn my nose up at capers, not sure why. But now I've come to appreciate the acidic, tart little burst of flavor they add to a dish. Does that mean I've finally grown up? haha Guess it's about time...
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    " It was excellent "
    slogan ate it and said...
    Zereh, this looks really good - I just happen to have capers in the frig and was wondering what to do with them - thanks
    Was this review helpful? Yes Flag

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