GOURMET'S BAKED CHICKEN MEATBALLS WITH PEPERONATA
Make and share this Gourmet's Baked Chicken Meatballs With Peperonata recipe from Food.com.
Provided by Vicki Kaye
Categories Meat
Time 45m
Yield 1 dish, 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees 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. 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 tablespoon oil and brush over meatballs, then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes.
- Toss bell peppers with caper mixture. Serve meatballs with peperonata.
Nutrition Facts : Calories 379.3, Fat 23.8, SaturatedFat 5.3, Cholesterol 146.9, Sodium 316.9, Carbohydrate 17, Fiber 3, Sugar 5.2, Protein 24.8
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
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.
SHEET-PAN CHICKEN MEATBALLS AND CHARRED BROCCOLI
This approachable weeknight dinner takes its cue from Japanese grilled chicken meatballs (tsukune), and the glossy, sweet-and-sour sauce that comes with it.
Provided by Deb Perelman
Categories Bon Appétit Dinner Kid-Friendly Small Plates Meatball Chicken Broccoli Sheet-Pan Dinner Ginger Rice Dairy Free Tree Nut Free Peanut Free
Yield 4 servings
Number Of Ingredients 22
Steps:
- Sauce
- Mix ketchup, Worcestershire sauce, wine (if using), honey, soy sauce, ginger, and pepper in a small saucepan. Measure out 1/4 cup mixture into a small bowl; set aside for glazing meatballs later. Bring remaining mixture to a simmer over medium-high heat, stirring occasionally and reducing heat if needed, until sauce thickens, about 5 minutes. Transfer sauce to a small bowl.
- Meatballs and assembly
- Place a rack in upper third of oven; preheat to 450°F. Line a rimmed baking sheet with foil. Trim broccoli stems and remove from crown. Peel off tough outer skin; slice crosswise into 1/2" pieces. Cut florets into 2" pieces. Toss on prepared baking sheet with 1 Tbsp. vegetable oil, 1 tsp. salt, and a few pinches of red pepper flakes (if using). Push to the edges of baking sheet to create a space for meatballs. Brush space with remaining 1 Tbsp. vegetable oil.
- Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, remaining 1 1/2 tsp. salt, and 1/4 cup water in a medium bowl. Using wet hands, form into twelve 1 1/2"-diameter meatballs. Arrange on baking sheet; brush with some of the reserved glazing mixture. Bake until meatballs are cooked through, 14-18 minutes. Remove from oven; heat broiler. Brush meatballs with remaining glazing mixture; broil until broccoli is charred and meatballs are browned in spots, about 5 minutes.
- Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds.
FREEFORM CHICKEN MEATBALLS WITH CARROTS AND YOGURT SAUCE
Shaping meatballs is too fussy for a weeknight meal. Instead, simply scatter this garam masala-spiced mixture onto a sheet pan and roast it along with carrots until both are golden brown and crispy-edged. Serve with a tart yogurt sauce and a handful of greens for an easy dinner that deserves a permanent place in your weeknight rotation.
Provided by Anna Stockwell
Categories Carrot Chicken Green Onion/Scallion Egg Breadcrumbs Lemon Yogurt Lemon Juice Arugula Dinner Quick & Easy Quick and Healthy Kid-Friendly Spring Winter Sheet-Pan Dinner Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 425°F. Toss carrots, red pepper flakes, 2 Tbsp. oil, and 1/2 tsp. kosher salt on a rimmed baking sheet. Roast on lower rack, tossing once halfway through, until carrots are nicely browned and fork-tender, 20-25 minutes.
- Meanwhile, mix ground chicken, scallions, egg, breadcrumbs, lemon zest, garam masala, 2 Tbsp. oil, and 1 1/2 tsp. kosher salt in a large bowl until just combined.
- Rub another rimmed baking sheet with 1 Tbsp. oil. Using your hands, scatter chicken mixture in small mounds (about 2") on baking sheet. Roast on upper rack, turning pieces once halfway through with a spatula, until browned, crispy-edged, and cooked through, 15-20 minutes.
- Meanwhile, whisk yogurt, 2 Tbsp. lemon juice, and remaining 1/4 tsp. kosher salt in a small bowl. Spoon sauce over a platter or divide among plates, swooshing with the back of a spoon.
- Transfer carrots to baking sheet with meatballs and toss to combine. Arrange over yogurt sauce, then top with arugula. Drizzle with oil and lemon juice; season with sea salt.
BAKED MEATBALLS
Meatballs baked in the convection oven are cooked as quickly as a pan of cookies-no greasy smells or mess. I bake meatballs for kids this way. This isn't a fancy meal-just serve them over mashed potatoes, or in a bun or a wrap.
Yield makes 8 servings
Number Of Ingredients 10
Steps:
- Position the oven racks so that one rack is in the center of the oven. Preheat the oven to convection roast at 400°F. Cover a large, shallow baking pan with foil and coat with nonstick spray.
- In a large mixing bowl, combine all the ingredients together until well mixed. With a medium ice cream scoop, shape the meatballs and place them close together on the baking pan.
- Place the pan in the center of the oven and roast for 10 minutes, until the meatballs are cooked through and browned. To check for doneness, cut one meatball in half-it should be juicy and pinkish. Remove from the oven and serve.
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