Gluten Free Meatless Meatballs With Roasted Red Pepper Sauce Recipes

LAMB MEATBALLS WITH ROASTED RED PEPPER AND FENNEL SAUCE

Steps:

• Add the cumin seeds to a large, dry saute pan. Turn on the heat to medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground. Add 2 tablespoons of the extra-virgin olive oil to the same saute pan and turn the heat to medium high. Add half the onion, 1 teaspoon kosher salt and 1/4 teaspoon of the crushed red pepper. Saute until translucent, 5 to 7 minutes. Add half the minced garlic and stir to combine. Cook until fragrant and softened, 3 minutes, then transfer to a heatproof bowl and set aside to cool. Save the pan to cook the meatballs in later.
• Add 2 tablespoons of the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the remaining diced onion, 1 teaspoon kosher salt and the remaining 1/4 teaspoon crushed red pepper. Saute until translucent, 5 minutes. Add the fennel, bell pepper, the remaining minced garlic, the tomatoes and 1 cup water. Stir to combine. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender and the sauce has thickened, 10 to 15 minutes. Add the lemon zest and lemon juice and season with kosher salt to taste. Blend the sauce with an immersion blender until slightly smooth but there is still some texture.
• To a large bowl, add the ground lamb, toasted ground cumin, fennel pollen, egg, breadcrumbs, parmesan, fennel fronds, the sauteed onion and garlic and 1/4 cup water and sprinkle with kosher salt. Mix with your hands to thoroughly combine.
• Turn the saute pan back on to medium-high heat and add the remaining 2 tablespoons olive oil. Take a small amount of the meatball mixture and cook a tester patty to check for seasoning and adjust the remaining mixture with more salt if necessary.
• Using a 1-ounce cookie scoop, portion the meatballs and roll into balls. Add to the saute pan and cook, turning occasionally until brown on all sides, about 5 minutes. Transfer the seared meatballs into the red pepper and fennel sauce and simmer until heated through, 10 minutes.
• Transfer the meatballs to a serving dish and garnish with the reserved fennel fronds and goat cheese.

GLUTEN FREE MEATLESS MEATBALLS WITH ROASTED RED PEPPER SAUCE

Steps:

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• Spread the walnuts onto the baking sheet in an even layer and bake about 5-7 minutes until toasted. Allow to cool before proceeding.
• Combine toasted walnuts & all other Meatless Meatball ingredients (except for olive oil) in a food processor.
• Pulse the mixture in the food processor until it is combined and slightly chunk, but the mixture should stick together when pressed together.
• Roll 28-30, 2-tablespoon balls of Meatless Meat mixture and place onto a plate.
• In a large pan, on the stovetop, heat the olive oil over medium heat.
• Place all of the meatballs into the pan, not to overlap, and cook on a medium-low heat for 3-5 minutes until one side is crisp and golden brown.
• Use a spoon to carefully flip over each meatball. Cook for another 3-5 minutes.
• Remove meatballs from the pan and allow to cool on a plate or open area, before serving with sauce or storing in a container.
• In a blender or food processor, add the garlic, onion, roasted red peppers (& liquid) and non-dairy milk. Blend until smooth. *If you don't have the roasted red pepper liquid, add another ½ cup of your non-dairy milk.
• Transfer the blended pepper mixture to a shallow pan (I reused the same pan from frying the meatballs), and bring to a boil. Lower the heat to a simmer and cook for 15-20 minutes, stirring every 5 minutes. It's important to keep on cooking this sauce, so that the onions & garlic won't be bitter.
• Mix in the coconut milk, parsley, cumin, balsamic vinegar & lemon juice. Allow to cook on a medium-low flame for 5 minutes, then turn off the heat.
• Serve up the pasta with a generous amount of the Red Pepper Sauce & a few Meatless Meatballs!

PORK MEATBALLS IN RED PEPPER SAUCE

Steps:

• Put the pork mince in a bowl and stir in the apple, garlic, breadcrumbs and some salt and pepper. Shape the mixture into 16 balls, cover and chill for 10 mins.
• Meanwhile, make the sauce. Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
• Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
• Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce.

SLOW-COOKER MEATBALLS WITH ROASTED RED PEPPER SAUCE

Steps:

• Place meatballs in 3- to 4-quart slow cooker. Place bell peppers in blender; cover and blend until smooth. Add cheese and Italian dressing; cover and blend until mixed. Add marinara sauce; pulse until just blended. Pour sauce over meatballs.
• Cover and cook on Low heat setting 6 to 7 hours.
• Stir before serving. Meatballs will hold on Low heat setting up to 2 hours; stir occasionally.