15 Minute Meatballs in Roasted Red Pepper Sauce
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
Equipment
- 1 skillet
- 1 Blender or food processor to create sauce
Ingredients
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
- Make the Sauce: Blend roasted red peppers, olive oil, water, garlic powder, Italian seasoning, and sea salt in a blender until smooth. Set aside.
- 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.
- Cook Meatballs: Add Trader Joe’s chicken meatballs to the skillet. Sauté for 4-5 minutes, stirring occasionally, until lightly browned.
- Add Greens: Pour in 2 Tbsp water and add chopped red Swiss chard. Sauté for 1 minute until greens start to wilt.
- 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.
- 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!
Notes
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!