3 slices Italian bread, torn into small bits (1 cup)
⅓ cup milk
3 ounces sliced pancetta, finely chopped (you can swap in Canadian Bacon if you can’t find pancetta)
1 small onion, finely chopped
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
1 large egg
1 pound ground chicken
2 tablespoons tomato paste, divided*
3 tablespoons finely chopped flat-leaf parsley
Instructions
Preheat oven to 400°F. While oven preheats, soak bread in a small bowl with ⅓ cup milk until softened, about three to five minutes.
Heat one tablespoon oil in a large skillet over medium heat. Add pancetta, onion, and garlic with ½ teaspoon each of salt and pepper. Cook until pancetta begins to crisp and onion is soft, white and translucent, about 6 minutes.
Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon tomato paste, pancetta mixture, bread, and parsley. Form 12 meatballs and arrange in another 4-sided sheet pan (think: cookie sheet, jelly roll pan or 9x13 roasting dish).
Stir together remaining tablespoons of tomato paste and oil and brush over meatballs. Bake until meatballs are just cooked through, 15 to 20 minutes. Serves 4, or more if you serve on buns as sliders or as an appetizer, which I highly recommend.
Recipe by In Good Taste at http://ingoodtaste.kitchen/baked-chicken-meatballs-with-pancetta/