Baked Chicken Meatballs With Peperonata

• For peperonata
• 3 red bell 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 teaspoon hot red pepper flakes
• For meatballs
• 3 slices Italian bread, torn into pieces (1 cup)
• 1/3 cup milk
• 3 oz sliced pancetta, finely chopped
• 1 small onion, finely chopped
• 1 small garlic clove, minced
• 2 tablespoons extra-virgin olive oil, divided
• 1 large egg
• 1 lb ground chicken
• 3 tablespoons finely chopped flat-leaf parsley
• 1 tablespoon tomato paste
• Accompaniment:
• garlic bread made from remainder of Italian loaf

1. Make peperonata:
2. Preheat oven to 400u0b0F with racks in upper and lower thirds.
3. 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.
4. Stir together capers, vinegar, red pepper flakes, and remaining 1/2 Tbsp oil in a medium bowl and set aside.
5. Make meatballs while peppers roast:
6. Soak bread in milk in a small bowl until softened, about 4 minutes.
7. 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.
8. 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.
9. Stir together tomato paste and remaining Tbsp oil and brush over meatballs

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Taken from www.epicurious.com/recipes/member/views/baked-chicken-meatballs-with-peperonata-52893001 (may not work)