Baked Chicken Meatballs With Peperonata

I came across this simple recipe in the August issue of Gourmet. It takes 45 minutes from start to finish, with only 25 minutes of active time--perfect for a lazy Sunday evening. The recipe makes 12 meatballs, which means... leftovers!

The chicken meatballs are much lighter than regular beef meatballs and reminded us of "meatball clouds", if that makes any sense. The peperonata was excellent. It's great how such simple ingredients can come together to make an exquisite side dish.

Click here for the full recipe :

http://www.epicurious.com/recipes/food/views/Baked-Chicken-Meatballs-with-Peperonata-354471

Ingredients..

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

The Peperonata