3 slices slices Italian or white bread torn into small bits (1 cup) or 3/4 cup panko-style breadcrumbs
1/3 cup milk
3 oz sliced pancetta or Canadian bacon
1 unit small onion finely chopped
1 unit small garlic clove minced
2 tbsp olive oil divided
1 unit egg large
1 lb pound ground chicken
2 tbsp tomato paste divided
3 tbsp flat-leaf parsley finely chopped
Equipment
small bowl
large skillet
rimmed sheet pan or 9×13-inch roasting dish
Directions
Preheat oven to 400°F with a rack in the upper third of the oven. Soak torn bread or breadcrumbs in milk in a small bowl until while you cook the onion and pancetta.
Cook pancetta, onion, and garlic in one tablespoon oil with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 5 to 7 minutes minutes. Cool slightly.
Lightly coat a rimmed sheet pan or a 9×13-inch roasting dish with nonstick spray or olive oil. Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon tomato paste, pancetta mixture, soaked bread or crumbs, and parsley.
Form 12 meatballs (a gently heaped 3T scoop will portion them evenly) and arrange in prepared pan.
Stir together remaining tablespoons of tomato paste and oil and brush over meatballs (the paste/oil does not mix in any cohesive manner, but just smoosh it on and run with it) , then bake in upper third of oven until meatballs are just cooked through, 15 to 20 minutes.