Baked Chicken Meatballs with Balsamic Peperonata

“Born from a mince

Shaped by hand,
This is the story
Of a meatball bland.
Off he rolled
From plate to plate
In search of a perfect
Meatball soulmate. 
Some had onions,
Some other meats,
No one else
Was quite as neat.
Till he landed
In this oven of mine,
Where a plump damsel
Waited in line.
At 175 degrees
Hot and steamy,
With perfumed seasoning
And core creamy.
The bland meatball
Mesmerized by sight,
In an attempt to please
Spiced up his life.
Ah, opposites attract,
Don’t call it lame,
For no two meatballs
Are ever the same!”
For the Peperonata
1 cup sliced mixed peppers (yellow, orange, green, red)
¼ cup peas
¼ cup corn kernels
½ cup snowpeas, halved
1 teaspoon garlic ginger paste
2 teaspoons balsamic vinegar
1 tablespoon olive oil
Salt & pepper to taste
For the Meatballs
250 gm minced chicken
6 cloves of garlic, crushed
1 teaspoon ginger, diced
½ onion, finely chopped
1 tablespoon parmesan cheese, grated
2 tablespoons breadcrumbs
2 tablespoons salsa or tomato paste
1 tablespoon thick yogurt
1 teaspoon curry powder
½ teaspoon chili flakes (or fresh chilies)
2 teaspoons fresh basil, chopped
2 teaspoons fresh coriander, chopped
2 tablespoons olive oil, separate in 2 parts
Salt & pepper to tastes
For the Peperonata
Heat oil in a pan. Add the onions and garlic ginger paste and sauté till the onions turn brown. Add the remaining vegetables, salt, pepper and the balsamic vinegar and cook on high flame till the vegetables are partially tender (ensure the vegetables aren’t overcooked or they’ll become a mash). Remove from heat and keep aside.
For the meatballs
Pre heat the oven to 175 degree C.
Heat 1 tablespoon oil in a pan. When hot, add the onions, garlic and ginger and stir till the onions turn brown and transparent. Keep aside to cool.
Combine all remaining ingredients for the meatballs in a dish. Once cooled, add the sautéed onion mixture and mix well. Make into 8 small balls and place on a greased oven dish. Coat a little oil on top of each meatball and place in the oven. Cook for 10-15 minutes or till the meatballs change colour and chicken is cooked.
Garnish with dollop of mayonnaise, and serve immediately with balsamic peperonata!

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