1 lb. Ground Beef, Bison, Lamb, Chicken or Turkey (or use a combination of meats for an added depth of flavor)
1/2 cup Gluten-Free Oats (Update: I no longer use oats, instead, I make the meatballs grain-free by replacing the GF oats with almond flour)
1/3 cup Grated Parmesan Cheese (omit for dairy-free)
1 Flax Egg or Chia Egg
2 Tbs. Milk (or Dairy-Free Milk Substitute, So Delicious Unsweetened Coconut Milk is my personal favorite)
1 tsp. Plain Vivagave Inulin Powder (totally optional,
I used Vivagave because it is gluten-free, has zero taste and texture issues, plus a full serving size (1 Tbs.) contains a whopping 10 grams of fiber!)
Assorted Seasonings (Feel
free to experiment but I just used 1 Tbs. dried Italian Seasoning, 2
cloves of fresh minced garlic and a pinch of salt, as I am a low-salt
person, so adjust according to your taste preferences. Just keep in mind
that whatever sauce you use will have salt and seasonings too).
1/2 cup shredded Carrots
1/2 cup shredded Zucchini
1 - 2 Tbs. Olive or Coconut Oil for cooking
Combine all ingredients (except for the oil) and put in a food
processor and pulse until combined, it will somewhat resemble a paste.
2). Pinch of small pieces and roll to form meatballs.
3). Cook in a large skillet with olive oil over medium heat until cooked through.