Best 3 Baked Chicken Meatballs With Peperonata Recipes
**Baked Chicken Meatballs with Peperonata: A Delightful Fusion of Flavors**
Tantalize your taste buds with the tantalizing aroma of baked chicken meatballs enveloped in a vibrant peperonata sauce. This delectable dish combines the succulent texture of chicken meatballs with the sweet and tangy flavors of bell peppers, onions, and tomatoes. The addition of herbs and spices, such as oregano, basil, and garlic, elevates the taste profile, creating a harmonious balance of flavors. Savor the tender meatballs and the vibrant sauce as you embark on a culinary journey that celebrates the essence of Italian cuisine.
BAKED CHICKEN MEATBALLS
The BEST healthy baked chicken meatballs with spinach. Made in the oven, serve these easy chicken meatballs with pasta, zoodles, or sandwich rolls.
Provided by Erin Clarke / Well Plated
Categories Appetizer Main Course
Time 35m
Number Of Ingredients 17
Steps:
- Place a rack in the upper third of the oven and preheat to 400 degrees F. Lightly coat a 9x13-inch baking dish or rimmed baking sheet with nonstick cooking spray.
- Beat the egg in the bottom of a large bowl. Add the chicken, breadcrumbs, Parmesan, 1 tablespoon olive oil, oregano, garlic powder, onion powder, salt, red pepper flakes, fresh parsley, and 1 tablespoon tomato paste. Finely chop the spinach so that it is in small bits, then add it to the bowl.
- With a fork or your hands, mix until well combined, being careful not to compact the meat.
- Shape the mixture into 12 meatballs and arrange them in the prepared baking dish, 1-inch apart, so they do not touch.
- Whisk together the remaining 1 tablespoon of olive oil and 1 tablespoon of tomato paste in a small bowl. It won't be perfectly smooth but will bake up just fine. Brush over the top of the meatballs.
- Bake the meatballs in the upper third of the oven for 18 to 22 minutes until cooked through. Serve hot with pasta, zucchini noodles, inside a hoagie bun, or any way you choose!
Nutrition Facts : ServingSize 1 meatball (without pasta or additional sauce), Calories 107 kcal, Carbohydrate 3 g, Protein 9 g, Fat 7 g, Cholesterol 50 mg, Fiber 1 g, SaturatedFat 2 g, TransFat 1 g, Sugar 1 g, UnsaturatedFat 4 g
BAKED CHICKEN MEATBALLS
My family loves these chicken meatballs, so they're on the menu often. They're wonderful as an appetizer or when we're watching the game, but I love to turn them into easy dinner options as well. -Haley Herridge, Columbus, Indiana
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine the first 9 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 20-25 minutes. If desired, top with additional chopped fresh parsley.
Nutrition Facts : Calories 326 calories, Fat 20g fat (6g saturated fat), Cholesterol 129mg cholesterol, Sodium 647mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
BAKED CHICKEN MEATBALLS WITH PEPERONATA
Steps:
- 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
Tips:
- Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling.
- Use fresh ingredients: Fresh ingredients always yield the best results. If possible, use organic, locally-sourced ingredients.
- Don't overmix the meatball mixture: Overmixing can make the meatballs tough. Mix just until the ingredients are combined.
- Use a light touch when shaping the meatballs: Don't pack the meat mixture too tightly. This will also make the meatballs tough.
- Brown the meatballs before baking them: This will help to seal in the juices and keep the meatballs moist.
- Don't overcrowd the baking sheet: Make sure there is enough space between the meatballs so that they can cook evenly.
- Use a meat thermometer to check the internal temperature of the meatballs: The meatballs are done when they reach an internal temperature of 165 degrees Fahrenheit.
- Serve the meatballs with your favorite sauce: The meatballs can be served with a variety of sauces, such as tomato sauce, marinara sauce, or pesto.
Conclusion:
Baked chicken meatballs with peperonata is a delicious and easy-to-make dish that is perfect for a weeknight meal. The meatballs are moist and flavorful, and the peperonata adds a sweet and tangy flavor. This dish is sure to be a hit with the whole family.
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