Baked Chicken Meatballs with Peperonata

Preparation

1. 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.

2. 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.