• Step 1

  Preheat oven to 450 degrees. Add carrot to food processor; pulse until finely chopped. Add sunflower seeds; pulse 2-3 times, to coarsely break up seeds. Add rice blend; pulse 3-4 times. Add beans, pulse 2-3 times. Stir; replace lid. Pulse 2-3 times. Stir.

• Step 2

  Transfer mixture to large bowl. Add egg, pesto, panko, oregano, and cheese; season with salt and pepper. Mix to combine.

• Step 3

  Pour olive oil into small dish to lightly moisten hands as you work. Scoop about 2 Tbsp (1 oz) mixture to form balls; roll in cupped hands to smooth.

• Step 4

  Arrange veggie meatballs on nonstick foil-lined baking sheet. Drizzle with any remaining oil. Bake 10 min. Remove from oven; turn veggie meatballs over for even cooking. Return to oven; bake 10 min until browned. Remove from oven.

• Step 5

  Add sauce and 1/2 jar of water to large pan on MED-LOW; stir. Simmer until sauce is warm; transfer veggie meatballs to pan with sauce and serve.

Garnish with additional Italian Classics Grated Parmigiano Reggiano (Cheese Shop).

Note: When servings & ingredients are modified, nutrition & directions may vary.