Meatballs in Roasted Red Pepper Sauce

Meatballs in Roasted Red Pepper Sauce

Craving a quick, vibrant, and delicious meal that screams “Eat the Rainbow”? This 15-minute Meatballs in Roasted Red Pepper Sauce is packed with red-hued ingredients—roasted red bell peppers, red Swiss chard, red pepper flakes, and red onion (okay, maybe it’s a bit purple, but we’re rolling with it!). For a fun twist, we added red wine vinegar, though it’s more of a flavor cameo than a color star. This vegan-friendly red pepper sauce is super simple, and we paired it with pre-cooked Trader Joe’s chicken meatballs for ease (swap for plant-based meatballs if you prefer). Served over a rice-quinoa mix, it’s also amazing with pasta, gluten-free orzo, lentils, or roasted spaghetti squash. For balance and more rainbow vibes, we added steamed green beans on the side. Let’s dive into this RED-hot dish!

Why you’ll LOVE this vibrant, kid-friendly dish

• Speedy: It’s a speedy weeknight win that’s ready in just 15 minutes! I used jarred roasted bell peppers and Trader Joe’s pre-cooked original meatballs for this dish to come together in 15 minutes. Use frozen rice or quinoa packets for a complete and quick meal!
• Nutrient-dense: Packed with red foods like roasted red bell peppers, red Swiss chard, and a pinch of red pepper flakes, this meal is a delicious way to #EatTheRainbow.
• Versatile Sauce: The vegan red pepper sauce is super versatile—use it for pasta, baked chicken, shrimp, or roasted veggies! Easy to double for bigger crews, it’s dairy-free, customizable, and served over rice-quinoa (or try pasta, orzo, lentils, or spaghetti squash). Pair with steamed green beans for a balanced, colorful plate.

Why Red Foods?

Red fruits and veggies are loaded with antioxidants like lycopene and anthocyanins, which support heart health, reduce inflammation, and boost immunity. They’re a tasty way to nourish your body and add vibrant color to your plate!

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Healthy

Meatballs in Roasted Red Pepper Sauce

Author: Tastfinity Cuisine: Italian Courses: Dinner Recipe Keys: Gluten-free High Protein Kid-Friendly

Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Description

Craving a quick, high-protein meal for the *Eat the Rainbow* challenge? This 15-minute Meatballs in Roasted Red Pepper Sauce is your answer! Packed with red foods—roasted red peppers, Swiss chard, red onion—it’s loaded with antioxidants for heart health and immunity. The dairy-free sauce is kid-friendly and so versatile - it can be served over pasta, rice, quinoa or your favorite veggies or protein

Ingredients

Scale

1/2x 1x 2x 3x

For the Meatballs and Greens:

• 1 tsp avocado oil

• 1 packet Trader Joe’s chicken meatballs 12 oz, original flavor, precooked or sub your favorite. Use plant-based if preferred
• 3-4 cups fresh red Swiss chard chopped, or your favorite greens for color
• 1/2 cup red onion diced
• 1 tsp red wine vinegar or juice of 1/2 small lemon
• 2 Tbsp water

For the Red Pepper Sauce:

• 1 jar 12 or 16 oz roasted red peppers, drained
• 3 Tbsp olive oil
• 1 Tbsp water
• 1/2 tsp garlic powder
• 1/2 tsp Italian seasoning
• 1/4 tsp sea salt

For Serving (More Rainbow Colors!)

• Fresh basil for garnish optional
• Crushed pepper flakes can add to sauce or sprinkle when serving for family-friendly option
• Cooked rice and quinoa (I used a combo) quinoa, gluten-free orzo, pasta, lentils, spaghetti squash, or cauliflower rice
• Steamed green beans pictured, or green veggie like brussels sprouts or broccoli for more for rainbow challenge

Instructions

1. 1. Make the Sauce: Blend roasted red peppers, olive oil, water, garlic powder, Italian seasoning, and sea salt in a blender until smooth. Set aside.
   2. Sauté Onions: Heat avocado oil in a skillet with a lid over medium heat. Add diced red onion and sauté for 2-3 minutes until softened.
   3. Cook Meatballs: Add Trader Joe’s chicken meatballs to the skillet. Sauté for 4-5 minutes, stirring occasionally, until lightly browned.
   4. Add Greens: Pour in 2 Tbsp water and add chopped red Swiss chard. Sauté for 1 minute until greens start to wilt.
   5. Combine: Drizzle in red wine vinegar (or lemon juice) and pour in the red pepper sauce. Stir, cover, reduce heat to low, and cook for 5 minutes until heated through.
   6. Serve: Spoon over your choice of rice, quinoa, pasta, orzo, lentils, or spaghetti squash. Garnish with fresh basil and serve with a side of steamed green beans, Brussels sprouts, or broccoli for extra rainbow points!

Note

Vegan Option: Use plant-based meatballs for vegan or use a can of cooked chickpeas or lentils for a substitute in a pinch

Meal Prep: Easy to double for a large quantities and to make for a large family or meal prep with higher protein option for the week

Storage: Keep leftovers refrigerated for 3-4 days. I haven't tried freezing this but I would guess the sauce would freeze really well!

Keywords: Eat the Rainbow, Fall, High Protein, Meal Prep, Spring, Summer, Winter