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I made these for a party and couldn’t believe how amazing they turned out to be. Make sure to grab some toothpicks and set them out on a platter at your next social!

Let's Get Started…

The Ingredients To Gather: 

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

The Step By Step Directions To Follow:

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.

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.

Lightly beat egg in a large bowl, then combine with chicken, pancetta mixture, bread, and parsley.

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.

Finished!

Oh Man… These really hit the spot. You can toss them over your pasta or each them as it. The pancetta is really worth the cooking time and preparation because it brings out a totally new flavor.

Let us Know How They Turned Out!

Article Source: Epicurious