Baked Chicken Meatballs

As someone who doesn't eat beef, I am always on the lookout for a great meatball recipe. These might just be the best meatballs I've ever had. The gooey Italian bread lends a light and almost cheesy quality that is delicious. I never knew ground chicken could be so flavorful.

• 3 slices Italian bread, torn into small bits (1 cup)
• 1/3 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

1. Preheat oven to 400°F with a rack in the upper third of the oven. Soak bread in milk in a small bowl until softened, about four minutes.
2. 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 6 minutes. Cool slightly.
3. 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  meatballs and arrange in a 4-sided sheet pan. 
4. 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 15-20 minutes or until meatballs are cooked through.