Baked Chicken Meatballs

From inthekitchenwithkath.com

(Adapted from a recipe on smittenkitchen.com, originally from Gourmet)

Serves 4 (or more as an appetizer)

3 slices white bread, torn into small bits (1 cup) (I used French bread.)

1/3 cup milk

3 ounces sliced pancetta, finally chopped

½ teaspoon salt (omit if using bacon)

½ teaspoon ground pepper

1 small onion, finely chopped (about ½ cup)

1 small clove garlic, minced

1 large egg

1 pound ground chicken

2 tablespoons tomato paste, divided

3 tablespoons finely chopped flat-leaf parsley

1 tablespoon olive oil

1. Preheat the oven to 400˚.

2. Pour the milk over the bread in a small bowl, and set aside.

3. Cook the pancetta over medium heat in a large skillet.

4. After the pancetta has rendered some of its fat in the pan, add the salt, pepper, onion and garlic.

5. Continue cooking the pancetta, onion, and garlic, stirring occasionally, until the onion is softened. This takes about 5 or 6 minutes.

6. Beat the egg in a large bowl.

7. Squeeze out any excess milk in the bread and discard the milk. (Mine did not have any excess milk.)

8. Add the chicken, soaked bread, pancetta and onion mixture, 1 tablespoon of tomato paste, and parsley to the egg in the bowl. Mix together just until it is well blended.

9. Make 12 meatballs and place them on a 4-sided baking sheet (or in a 9x13-inch baking pan).

10. Mix the remaining tablespoon of tomato paste and the tablespoon of olive oil together. Brush the meatballs with the mixture.

11. Bake for 25 minutes, or until done. (It will take less time for mini meatballs.)