Romesco Meatballs

Ingredients

OZO® Plant-Based Italian Style Meatballs	24 Oz.
Red peppers, drained	(1) 16 Oz. Jar/Can
Extra virgin olive oil	¾ Cup
Raw almonds	¾ Cup
Oil-packed sun-dried tomatoes, rinsed	¾ Cup
Water	½ Cup
Garlic cloves	6 Cloves
smoked paprika	1½ Teaspoons
Kosher salt	1 Teaspoon
Cayenne pepper	¼ Teaspoon
Riced cauliflower, steamed	16 Oz.
Fresh basil, chopped	¼ Cup
Toasted almonds, roughly chopped	3 Tablespoons

Directions

Step 1

Preheat oven to 375°F.

Step 2

Place thawed meatballs on a lined or nonstick sheet pan and cook to an internal temperature of 165°F, about 7-10 minutes. Remove from oven and set aside.

Step 3

Add red peppers, olive oil, raw almonds, tomatoes, water, garlic, paprika, salt, and cayenne pepper to the jar of a blender. Blend until smooth, adjusting seasoning as needed. (Note: the sauce should be thick.)

Step 4

Transfer sauce to a 2-quart saucepan over medium heat. Cook, stirring with a spatula until warmed through, about 5 minutes.

Step 5

Divide cauliflower between bowls. Top each bowl with cooked meatballs. Evenly divide sauce between each bowl, top with fresh basil and toasted almonds, and serve immediately.