Whole30, Low Carb, Paleo, Gluten Free
Mix together all the ingredients except the oil until well combined. Cover and set it aside for at least 30 minutes. Preheat the oven to 400 degrees.
Rub a little oil on your hands, then form the meat mixture into 2 inch balls (it should make about 10 meatballs).
Lay the meatballs on a parchment lined baking sheet. Bake for 18-20 minutes.
If you're using canned roasted red peppers, just skip ahead. There are several ways to roast a bell pepper, but I prefer to do it under the broiler or on the gas range. Whichever you choose, place the pepper close to the flame, and use tongs to turn it every few minutes, allowing the skin to char on all sides.
Once the bell pepper's skin is mostly charred, place it inside a ziplock bag, inside a tightly sealed container, or in a bowl and cover with plastic wrap. Allow it to steam for about 10 minutes.
The skin should easily slide off when you rub it with your hands. Run the pepper under water to remove any tiny pieces of charred skin, then cut the top of the pepper off and remove the seeds.
Add all ingredients to your high speed blender or food processor. Pulse until combined, then blend on medium-high until smooth. Add a teaspoon of oil at a time if necessary to get the desired texture.
Divide the lettuce, hummus, cauliflower tabbouleh, and meatballs among four bowls and serve!
Get the recipe for my grain-free Cauliflower Tabbouleh here!