Gourmets Baked Chicken Meatballs With Peperonata Recipes

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 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.

ONE-PAN CHICKEN WITH PEPERONATA AND OLIVES

Steps:

• Heat oven to 425 degrees. In a 9-by-13-inch or 3-quart baking dish, combine bell peppers, garlic, thyme and 4 tablespoons oil. Season with salt and pepper, toss to coat and arrange in an even layer. Roast until softened, about 20 minutes. Stir in tomatoes, olives and vinegar.
• In a large bowl, combine chicken with remaining 1 tablespoon oil and season with salt and pepper. Toss to coat and arrange on top of pepper mixture. Roast until chicken is golden and cooked through and peperonata is tender and saucy, about 25 minutes. Discard thyme sprigs.
• Divide chicken among plates and top with peperonata and remaining pan juices. Sprinkle with chives.

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

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.