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!
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!
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
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!