Active Time

　　25 min

　　Total Time

　　45 min

　　

Ingredients

Makes 4 servings

　　

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

　　

Make peperonata:

Step 1

Preheat oven to 400°F with racks in upper and lower thirds.

　　

Step 2

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.

　　

Step 3

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:

Step 4

Soak bread in milk in a small bowl until softened, about 4 minutes.

　　

Step 5

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.

　　

Step 6

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.

　　

Step 7

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.

　　

Step 8

Toss bell peppers with caper mixture. Serve meatballs with peperonata.