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Romesco Meatballs

10 minutes
13-15 minutes


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


Step 1
Preheat oven to 375°F.
Step 2
Place meatballs on a lined or nonstick sheet pan and cook to an internal temperature of 165°F, about 15-20 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.

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