Mediterranean Meatballs with Roasted Peppers and Polenta

Steps

1. Place a rack in the top of the oven. Preheat the broiler to high. Flatten the pepper halves skin side up on a baking sheet and brush lightly with olive oil. Broil until fully charred, about 8 minutes. Keep a close eye on them. Transfer them into a paper bag or a bowl sealed with cling wrap to let them steam, this helps remove the skins. Once cool, peel off the skin and thinly slice. Place in a bowl and season with salt and pepper.

2. Turn the oven heat to 350°F (175°C), and transfer the rack to the middle of the oven. In a mixing bowl combine the chicken, olives, pesto, breadcrumbs, zest and a little salt and pepper thoroughly with your hands. Avoid over mixing.

3. Divide the meat into 12 equal portions and roll into smooth balls.

4. Heat the remaining olive oil in a large non-stick skillet. Sear the meatballs in batches until browned, about 6 minutes. Transfer to a baking sheet and bake for 15 minutes until cooked through.

5. Meanwhile make the polenta. Bring the water to a boil in a large pot. Add the instant polenta in a light stream whisking continuously. After one minute move the polenta off the heat and divide between heated plates immediately. Top with peppers and meatballs. Sprinkle with freshly snipped chives.