"Rachael Ray's Vegetarian Meatballs with Red Sauce"

Ingredients

• ¾ cup skinned hazelnuts or sliced almonds
• 4 cups (two 12-oz. bags) mixed frozen riced broccoli and cauliflower, thawed and drained; or 4 cups leftover cooked broccoli and/or cauliflower, blitzed in a food processor until finely chopped
• Salt and pepper
• 1 cup freshly grated Parmigiano-Reggiano
• ½ to 2/3 cup plain dry breadcrumbs
• 1 large egg, lightly beaten
• 3 large cloves garlic, grated or finely chopped
• 1 tbsp. fresh thyme, finely chopped, or 1 tsp. (1/3 palmful) dried thyme
• 2 tsp. fresh lemon zest or 1/2 tsp. dried lemon zest
• 1 tsp. (1/3 palmful) ground cumin
• 1 tsp. (1/3 palmful) crushed red pepper
• Cooking spray for spraying, or olive or canola oil for brushing
• 2 tbsp. olive oil
• 1 small onion, grated or finely chopped
• Pinch of ground cinnamon
• 1 can (about 14 oz.) crushed or diced fire-roasted tomatoes
• 1 can (8 oz.) tomato sauce
• Hot sauce (such as sriracha or Chipotle Tabasco)