Set a baking sheet out with parchment paper and preheat oven to 350 degrees.
In a large pan, heat grapeseed oil until shimmery.
Add in diced bell pepper, eggplant, walnuts, and zucchini.
Sautee until browned, about 15 minutes - stirring regularly to prevent burning.
Remove from heat and let cool about 5 minutes.
Add to vitamix blender with tamper and grind until soft- making sure to use tamper to stir mixture. It should be a small, soft texture but not liquified.
Remove mixture from blender and put into a large bowl.
Take 1/4 cup mixture and roll into a tightly packed ball.
Place on parchment paper lined baking sheet.
Continue rolling balls until you've made them all.
Bake at 350 degrees for 20 minutes, until a deep brown. This step helps the meatballs "set", so don't skip it!
At this point, you can remove your meatballs and freeze them for another use.
If eating immediately, place meatballs in a pan with a drizzle of grapeseed oil over medium heat.
Brown on all sides, about 8 minutes.
Add bbq sauce, stir well.
Let sauce heat up- about 2 minutes.
Remove from heat and serve immediately!