BAKED CHICKEN MEATBALLS WITH PEPERONATA
Provided by Maggie Ruggiero
Categories Chicken Pepper Bake Quick & Easy Father's Day Dinner Ham Family Reunion Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 18
Steps:
- 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.
BAKED CHICKEN MEATBALLS WITH PEPERONATA
Steps:
- Make peperonata: Preheat oven to 400°F with racks in upper and lower thirds. Toss bell peppers with 1 Tbsp 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 Tbsp 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 Tbsp oil with 1/2 tsp 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 Tbsp oil and brush over meatballs
BAKED TURKEY MEATBALLS WITH PEPERONATA
We love meatball sandwiches and wanted something with a bit less fat & calories than beef. We love turkey burger and decided to give a meatball a try. These meatballs are moist and flavorful & the peppers give it a nice zing. We put them on a toasted hamburger bun, but any nice sandwich roll will do nicely.
Provided by CabinKat
Categories Meatballs
Time 55m
Yield 4 Sandwiches, 4 serving(s)
Number Of Ingredients 18
Steps:
- For Meatballs:.
- Preheat oven to 400º F. with racks in upper & lower thirds.
- Soak bread in milk in a small bowl until softened, about 4 minutes.
- Cook pancetta, onion, garlic in 1 tablespoon oil with 1/2 teaspoon each of salt & pepper in 10" 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 turkey (or chicken), pancetta mixture, bread, & parsley.
- Form (about) 12 meatballs (depending on the size you prefer) & arrange on a cookie sheet, sprayed with Pam, if you prefer, but not necessary. Start from the middle and work your way out. I don't usually fill an entire pan.
- Stir together tomato paste & remaining tablespoon oil & brush over meatballs.
- Bake in upper third of oven until meatballs are just cooked through. About 15-20 minutes.
- While meatballs are baking, heat 1 tablespoon oil in large skillet set on medium-high. Mix capers, vinegar, remaining oil, & pepper flakes in small bowl & set aside. Add bell peppers to skillet and cook until slightly charred & semi-soft, tossing occasionally. About 20 minutes. Take off heat and toss with caper mixture. Let cool.
- Once meatballs are done, place on toasted bun & serve with a nice helping of peppers.
- NOTE: I've found that these meatballs work well as a sandwich with the peppers or by themselves with the peppers on the side.
Nutrition Facts : Calories 380.6, Fat 24, SaturatedFat 5.2, Cholesterol 145.4, Sodium 353.2, Carbohydrate 16.6, Fiber 2.7, Sugar 5, Protein 24.7
GOURMET'S BAKED CHICKEN MEATBALLS WITH PEPERONATA
Make and share this Gourmet's Baked Chicken Meatballs With Peperonata recipe from Food.com.
Provided by Vicki Kaye
Categories Meat
Time 45m
Yield 1 dish, 4 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 379.3, Fat 23.8, SaturatedFat 5.3, Cholesterol 146.9, Sodium 316.9, Carbohydrate 17, Fiber 3, Sugar 5.2, Protein 24.8
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