Easy recipe Chicken Meatballs with Semi-dried Tomato Peperonata

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one cup (about fourtyg) cubed (twocm) Coles Bakery Baguette (see tips) one quarter cup Coles Brand Full Cream Milk one small Brown Onion, grated one small Carrot, peeled, grated two cloves Garlic, crushed one quarter tsp Coles Brand Smoked Paprika four hundred g Coles Chicken Mince one quarter cup Olive Oil three tsp Flat-leaf Parsley Leaves, chopped Preheat oven to about two hundred and sixty°C or about two hundred and fourty°C fan. Toss the capsicums, onion, and one tbsp of the oil on a rimmed baking tray. Season with salt and roast, stirring occasionally, for about fifteen mins, or until the capsicums and onion are tender and blackened in parts. In a medium bowl, stir the semi-dried tomatoes, capers, vinegar, garlic, chilli flakes, and the remaining one one/two tbsp oil. Chicken Meatballs with Semi-dried Tomato Peperonata. Fold in the roasted capsicums and onion. Season to taste with salt. Chicken Meatballs with Semi-dried Tomato Peperonata. Meanwhile, to make the meatballs, combine the bread (Recipes by ingridients bread) and milk in a large bowl. Chicken Meatballs with Semi-dried Tomato Peperonata. Set aside for five mins, or until bread (Recipes by ingridients bread) is soggy. Using your hands, mash the bread (Recipes by ingridients bread) mixture. Add the onion,, carrot (Recipes by ingridients carrot) garlic, paprika, and one tsp of salt, and mix until blended. Add chicken mince and gently mix until blended. Form mixture into twelve meatballs. Heat a large, heavy frying pan over medium heat. Add the oil. Chicken Meatballs with Semi-dried Tomato Peperonata. Working in batches, cook meatballs, turning occasionally, for about twelve mins per batch, or until browned all over and cooked through. Chicken Meatballs with Semi-dried Tomato Peperonata. Transfer the meatballs to four plates. Chicken Meatballs with Semi-dried Tomato Peperonata. Spoon the peperonata alongside. Sprinkle with the parsley (Recipes by ingridients parsley) to serve. .