Preheat oven to 400° F. And line a sheet pan with foil. Spray it with cooking spray and set aside.

In a large bowl combine all of the ingredients for the meatballs. Mix together with your hands being careful not to overmix. Scoop out heaping tablespoon sized amounts of the meat mixture and roll them into balls. Place them on the prepared baking sheet and bake for 15-20 minutes or until they’re cooked through.

While the meatballs bake, heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for a minute. Add in the roasted red peppers, garlic, and spices and season with salt and pepper. Sauté another 2-3 minutes or until the vegetables are softened.

Pour the mixture into a blender or food processor and blend until smooth. If needed add a little bit of broth to the mixture. 

Pour the puréed pepper mix back into the skillet along with the broth and stir together. Cook over medium heat until it comes to a simmer. Pour in the half and half (or cream) and stir until combined.

Stir in the chopped parsley and basil and taste for seasoning. Stir the baked meatballs into the sauce and cook until warmed through, about a minute or two. Top with shredded Parmesan cheese and extra parsley and basil. Serve over pasta if desired.