Combine all ingredients for the meatballs except the olive oil in a large bowl. Gently mix together with your hands until uniform and then form into golf ball sized balls and flatten slightly so no longer round. Place meatballs on a plate or sheet tray until ready to cook.
Prepare the red pepper sauce by pulsing the red peppers, garlic, olive oil, and salt and pepper in a food processor or blender until mostly smooth with a little texture. Add the water a few tablespoons at a time until you have a sauce that’s about as thick as a tomato sauce. Pour the pepper sauce into a 9 inch baking dish and set aside.
Preheat the oven to 375 degrees and heat a large cast iron skillet over medium heat. Heat 1 teaspoon of olive oil in the skillet and begin to sear the meatballs until golden brown- about 3-4 minutes per side. You may have to work in batches to avoid crowding the pan. As the meatballs finish, transfer them to the baking dish with the red pepper sauce.
When all of the meatballs are in the baking dish place it in the oven and bake for 30-35 minutes until the sauce is bubbly and the meatballs are cooked through with an internal temperature of 165.
Remove from the oven and garnish with fresh mint.
