Prep: 1. Preheat oven to 400°F 2. Slice bell pepper. 3. Mince onion and garlic. Chop parsley. Make: 1. Toss bell peppers with 1 tablespoon oil, then roast for 35 minutes, stirring occasionally. 2. Stir together, vinegar (if using), red pepper flakes, and 1/2 tablespoon oil in a medium bowl and set aside. 3. Meanwhile, in a skillet over medium heat, cook onion and garlic in 1 tablespoon oil with salt and pepper to taste, until onion is softened, about 6 minutes. 4. Lightly beat egg in a large bowl, then combine with ground chicken, onion mixture, breadcrumbs, and parsley. Form 12 meatballs and arrange on a baking dish. 5. Bake until meatballs are just cooked through, 15 to 20 minutes. 6. Toss bell peppers with vinegar/oil mixture. 7. Serve meatballs with pepper mixture.
If you plan to serve this over pasta you can brush meatballs with pasta sauce to bake and then heat remaining pasta sauce and serve meatballs with peperonata and sauce. Take this recipe up a notch by adding 1 1/2 tablespoons drained capers to the vinegar mixture.