Meatballs With Roasted Vegetable Sauce

A delicious variation of an old classic, loved by all.

Sauce

3    Ontario greenhouse peppers, halved and seeded
2    Onions, chopped
2    Ontario greenhouse tomatoes, sliced ½” thick
1    Head garlic, top sliced off
1    Can (28 oz) diced tomatoes
1    Can (14 oz) tomato sauce
1    Tbsp balsamic vinegar
1    Tsp dried oregano
8    Fresh basil leaves
      Olive oil
      Salt and pepper to taste

Place peppers skin side down on baking sheet. Add onions, tomatoes and garlic. Sprinkle with olive oil, salt and pepper. Roast on lower rack of oven at 425 F for 25-30 minutes.

Remove and discard skin from peppers. Coarsely chop peppers.

In a large saucepan, heat oil over medium heat. Squeeze roasted garlic into pot. Add onions, chopped peppers and tomatoes. Sauté. Add canned tomatoes, tomato sauce, reserved vegetable juice, vinegar, oregano, basil and salt and pepper. Bring to a boil.

Add meatballs, reduce heat, and simmer for 15 minutes or until meatballs are no longer pink inside. Serve over your favourite pasta.

Meatballs
1     Stalk celery, chopped
1     Carrot, peeled and chopped
1     Onion, chopped
1     Ontario greenhouse sweet pepper, seeded and cut into 4
1/4  Cup fresh parsley
1     Clove garlic
1     Lb ground meat
1     Cup bread crumbs (more if needed)
1/2  Cup grated parmesan cheese
1     Egg
1     Tsp dried oregano
1/2  Tsp EACH salt and pepper
       Olive oil

In a food processor, pulse celery, carrot, onion, sweet pepper, parsley and garlic. Drain and reserve juices for sauce.

In a bowl, combine meat, bread crumbs, parmesan cheese, egg, oregano, salt, pepper and pulsed vegetables. Mix well and add more crumbs if needed. Form into 2” meatballs. Brown meatballs in a large skillet for about 6 minutes.