Emprimir
Correo Electrónico
Add a photoHere’s an excellent reason to make a beeline for the ground-chicken section of the meat department: moist, flavorful meatballs speckled with pancetta and glazed with tomato paste. These are wonderful made with white or dark meat.
Ingredientes
- 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
Direcciones
- ACCOMPANIMENT: garlic bread made from remainder of Italian loaf
- 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, 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.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 4 servings | |
| Calories 504 | |
| Calories from Fat 228 | 45% |
| Total Fat 25.55g | 32% |
| Saturated Fat 5.76g | 23% |
| Trans Fat 0.08g | |
| Cholesterol 162mg | 54% |
| Sodium 838mg | 35% |
| Potassium 1011mg | 29% |
| Total Carbs 35.72g | 10% |
| Dietary Fiber 3.3g | 11% |
| Sugars 6.68g | 4% |
| Protein 33.28g | 53% |
