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.
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.
Divide the meat into 12 equal portions and roll into smooth balls.
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.
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.
- Serves: 4
- Prep Time:
- Cook Time:
Mediterranean Meatballs with Roasted Peppers and Polenta:
- 2 tbsp (30 mL) extra virgin olive oil
- 1 lb (0.5 kg) ground chicken
- 3 green olives, large, pitted, finely-chopped
- 3 tbsp (45 mL) sun-dried tomato pesto
- 1/2 cup (125 mL) breadcrumbs
- 1/2 tsp (2.5 mL) lemon zest
- 2 cups (500 mL) instant polenta
- 6 cups (1.5 L) water
- 2 sweet pepper, halved and cored
- chives, fresh, finely-chopped