If you like my original meatballs you will love my new supreme meatballs even more. These are chewier and spicier. I formulated these specifically to taste perfect in a meatball sub sandwich. Where the original meatball is more for spaghetti and meatballs.
Preheat oven to 300 degrees.
Start by sauteing the green and red peppers and onions in skillet until onions are transparent. Then set aside.
In a food processor place the rest of the meatball ingredients and pulse a few times until well combined. Pour into a mixing bowl and place the cooked onions and peppers in this mixture and mix it together with your hands for a few minutes. This helps work the gluten.
Spray a cookie sheet with nonstick cooking spray or oil. Measure out each meatball (1 tablespoon of the mixture per meatball) and roll with wet hands so they don't stick to them. Place on cookie sheet, place in oven and cook covered loosely with tin foil for 12 minutes.
Turn them over and cook for another 12 to 15 minutes with the tin foil still covering them. Prepare the sauce by placing all of the sauce ingredients in a medium sized sauce pan and bring to a boil and let simmer for a few minutes. Place the meatballs in the sauce pan and cover with the sauce.
Serve in a sub roll with my low fat Velvegan Nacho Cheeze.