My usual go-to recipe involves ingredients like beef and veal and breadcrumbs, which is pretty standard. This recipe uses ground chicken and pancetta (um, yes please). Using ground chicken, which we also used in this recipe, gives the meatballs a lighter color. After forming the meatballs, I brushed the tops of the meatballs with tomato paste to add some vibrant red color and baked them in the oven. Per the recipe, I created the peperonata, which was as simple as roasting peppers and mixing them with red wine vinegar, olive oil, and capers.
I loved the addition of the peperonata to the meatballs. Any day I can eat capers with my meal is a good day. The topping made the meatballs more of a proper side dish without needing a full sauce or pasta to go with them.
Epicurious Challenge Recipe: 38 & 39/138