Ingredients
Scale
- Peperonata
- 1/4 cup olive oil, divided
- 1 sweet onion, sliced thin
- 1 large garlic clove, sliced
- 4 bell peppers, cut into strips
- 2 large tomatoes, peeled, seeded and chopped
- 1 tsp. red wine vinegar
- 1/4 tsp. red pepper flakes
- 2 – 3 Tbsp. chopped fresh parsley
- Meatballs
- 2 lbs. ground chicken
- 3/4 cup grated Romano cheese
- 3/4 cup grated Parmesan cheese
- 1/2 cup chopped flat-leaf parsley
- 2–3 cloves garlic, minced
- 1 cup Italian-seasoned bread crumbs
- 2 eggs
- 1 tsp salt
- 1/2 tsp. black pepper
Instructions
- Preheat oven to 400 F.
- For the peperonata, in a large fry pan over medium heat, warm the olive oil.
- Add the onion and sauté until tender, about 10 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Stir in the bell peppers and cook until just beginning to brown, about 15 minutes.
- Add the tomatoes and cook until the peppers are tender and the sauce thickens, about 25 minutes more.
- Add in the vinegar and red pepper flakes and stir.
- Season with salt and pepper, to taste.
- Transfer to a serving dish and sprinkle with parsley.
- Set aside.
- In the meantime, combine all of the ingredients for the meatballs in a large mixing bowl.
- Shape the mixture into small rounds and place them on a very lightly oiled baking sheet.
- Bake for roughly 20 minutes.
- Serve meatballs with the peperonata and sliced Italian bread.