In a large sauce pot add vegetable oil, onions, garlic, carrot, celery, cauliflower, yellow, red, and orange peppers. Sauté until soft, then add basil, oregano, thyme, chili powder, chipotle tabasco, Worcestershire, brown sugar, salt and pepper.
Add vegetable stock and tomato paste and allow the sauce to reduce by a quarter. Once reduced, add tomatoes and allow to simmer for one hour. Use a blender to puree the sauce, then simmer for an additional 20 minutes. Add meatballs. Serve over health-smart pasta, buttery zucchini spirals or spaghetti squash.
Mix all ingredients until well incorporated. Roll into one-inch balls. Fry in a bit of butter and olive oil until brown on both sides, then finish in a 350F (180 C) oven for 10 to 12 minutes. Set aside to cool, then add to the marinara sauce.