Veggieballs with escarole and sausage

Veggieballs
1 35 ounce can of Cannellini beans minced in a processor
2 large cheeks of roasted red peppers minced along with the beans
½ large onion grated
2 cloves of garlic grated
1 large palmful of parsley and oregano
1/3 cup of gluten free bread crumbs
Salt and pepper to taste
Sauce:
½ onion chopped
1 clove of garlic chopped
1 red pepper chopped
½ head of escarole chopped
2 links of chicken sausage casing removed and browned
Salt and pepper to taste
1 8 ounce can of tomato sauce (low sodium preferred)
½ cup of organic chicken stock
 
Veggieballs
Place the beans and red roasted peppers in a food processor and mince.  Do not over mix you are not making hummus.  Place beans and peppers in a bowl, then add onions, garlic, bread crumbs and spices.  Mix well.  Pre-heat oven at 375 and prep a cookie sheet lined with foil and spray with grapeseed oil so they don’t stick.  Make mixture into balls.  It will be loose.  Place in the refrigerator to set for about 15 min.  Bake for 20 minutes and then place balls into heated sauce and put back into the oven for 10-15 minutes at 425.  The Sauce will thicken and that’s fine, if you feel it is too thick than add more broth. 
Sauce:
While the balls are cooking make the sauce.  Sauté the chicken sausage so they are well cooked with little brown beautiful bits everywhere then, sauté the veggies in a cast iron skillet or any oven safe skillet.  Let the veggies release all their water stirring the pan often and adding salt and pepper.  Then add sauce and chicken stock and turn down to simmer.