Veggie Meatballs with Roasted Red Pepper Sauce

1. 1
   prep

   Preheat oven and prepare vegetables for roasting.

   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Quarter the tomatoes and roughly chop the onion for sauce.

2. 2
   roast · ~30 min

   Roast bell peppers, tomatoes, and garlic.

   1.Place whole red bell peppers, quartered tomatoes, and 4 whole peeled garlic cloves on the lined baking sheet.

   2.Drizzle with 1 tbsp olive oil and toss to coat.

   3.Roast for 25-30 minutes until pepper skins are charred and tomatoes are soft.

   TIPBlackened pepper skins are key — they add smoky depth to the sauce.
3. 3
   prep · ~10 min

   Steam and peel the roasted bell peppers.

   1.Remove bell peppers from the baking sheet and place in a bowl.

   2.Cover the bowl with plastic wrap or a lid and let steam for 10 minutes.

   3.When cool enough to handle, peel off the skins and remove stems and seeds.

   TIPSteaming loosens the skins so they slip right off.
4. 4
   saute · ~11 min

   Cook the mushrooms and aromatics.

   1.While peppers roast, heat 1 tbsp olive oil in a skillet over medium heat.

   2.Add finely chopped onion (half small onion) and 2 minced garlic cloves. Sauté until softened, about 3 minutes.

   3.Add finely chopped mushrooms and cook until they release their moisture and become golden, about 7-8 minutes.

   TIPDon't crowd the mushrooms — let them brown for deeper flavor.
5. 5
   mix · ~2 min

   Pulse chickpea meatball mixture.

   1.In a food processor, combine cooked chickpeas, sautéed mushroom mixture, breadcrumbs, parmesan, beaten egg, oregano, basil, salt, and black pepper.

   2.Pulse until the mixture comes together but still has texture — do not puree completely.

   3.Scrape down the sides as needed to ensure even mixing.

   TIPThe mixture should hold together when pressed between your fingers.
6. 6
   prep · ~10 min

   Form the veggie meatballs.

   1.Line a clean baking sheet with parchment paper.

   2.Scoop about 2 tablespoons of the mixture and roll into a ball using lightly oiled hands.

   3.Place on the prepared baking sheet with a little space between each meatball. Repeat for all 16 meatballs.
7. 7
   bake · ~20 min

   Bake the veggie meatballs.

   Bake meatballs for 18-20 minutes until firm and lightly golden on the outside. Leave the oven on after baking.

8. 8
   mix · ~3 min

   Blend the roasted red pepper sauce.

   1.Transfer peeled roasted bell peppers, roasted tomatoes, roasted garlic cloves, and chopped onion to a blender.

   2.Add tomato paste, half a cup of water, and a pinch of salt.

   3.Blend until completely smooth and velvety.

   TIPFor a silky sauce, blend a full minute.
9. 9
   simmer · ~7 min

   Warm the sauce and add meatballs.

   1.Pour the blended sauce into a large skillet and bring to a gentle simmer over medium-low heat.

   2.Nestle the baked meatballs into the sauce.

   3.Simmer for 5-7 minutes until meatballs are heated through and sauce thickens slightly.

   TIPIf sauce thickens too much, add a splash of water.
10. 10
    serve

    Garnish with fresh basil and serve warm.

    Sprinkle chopped fresh basil over the meatballs and sauce. Serve over pasta, with crusty bread, or on their own.

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