Gourmets Baked Chicken Meatballs With Peperonata Recipes

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BAKED CHICKEN MEATBALLS



Baked Chicken Meatballs image

My family loves these chicken meatballs, so they're on the menu often. They're wonderful as an appetizer or when we're watching the game, but I love to turn them into easy dinner options as well. -Haley Herridge, Columbus, Indiana

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup shredded Parmesan cheese
1/2 cup dry bread crumbs
1 large egg, lightly beaten
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
1/2 teaspoon pepper
1 pound ground chicken

Steps:

  • Preheat oven to 400°. In a large bowl, combine the first 9 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 20-25 minutes. If desired, top with additional chopped fresh parsley.

Nutrition Facts : Calories 326 calories, Fat 20g fat (6g saturated fat), Cholesterol 129mg cholesterol, Sodium 647mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.

BAKED CHICKEN MEATBALLS WITH PEPERONATA



Baked Chicken Meatballs with Peperonata image

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

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 ounces 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 pound ground chicken
3 tablespoons finely chopped flat-leaf parsley
1 tablespoon tomato paste
Accompaniment: garlic bread made from remainder of Italian loaf

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.

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