Heat oven to 375 degrees F and line a baking sheet with parchment paper.
Heat oil in a small skillet over medium heat. Add onion and garlic and sauté for 1 minute. Add tomato paste and cook for 1 minute more.
Transfer to a food processor with walnuts, rice, roasted red peppers, breadcrumbs, Parmesan, parsley, Italian seasoning, and egg. Pulse until combined, but not mushy.
Form into 8 equal balls and place on prepared baking sheet. Bake for 12 minutes or until firm to the touch.
Serve with California Walnut Pesto or Muhammara Sauce.
Yield: 4 servings, 2 meatballs each
Nutrition information: Calories 210 cal Total Fat 16 g Saturated Fat 2.5 g Polyunsaturated Fat 7.802 g Monounsaturated Fat 4.678 g Cholesterol 50 mg Sodium 240 mg Carbohydrates 12 g Dietary Fiber 2 g Total Sugars 2 g Protein 7 g Vitamin D 0 mcg Calcium 90 mg Iron 2 mg Potassium 180 mg