1. Preheat your oven to 400 F degrees. Line a baking sheet with parchment paper & set aside.
2. Add ALL of the ingredients into your bowl. Mix until well incorporated. The mix will be on the wet/sticky side.
3. Roll into golf ball sized balls and place on the baking sheet. (Feel free to make smaller or larger)
4. Bake at 400 F degrees for roughly 20 minutes, depending on the size. The edges will crisp and brown while the middle is tender. You don’t want to overcook or they will become dry.
For the zucchini and squash:
1. As the meatballs are baking, spiralize the zucchini + yellow squash into thin “noodles”.
2. Sauté for a minute or two to soften, or enjoy raw.
3. Season with garlic salt, ground black pepper, etc.
Store any remaining meatballs in the fridge and will last up to 5 days. To reheat add to a skillet or place in the oven at 350 until warm.
1. Preheat your oven to 400 F degrees. Line a baking sheet with parchment paper & set aside.
2. Add ALL of the ingredients into your bowl. Mix until well incorporated. The mix will be on the wet/sticky side.
3. Roll into golf ball sized balls and place on the baking sheet. (Feel free to make smaller or larger)
4. Bake at 400 F degrees for roughly 20 minutes, depending on the size. The edges will crisp and brown while the middle is tender. You don’t want to overcook or they will become dry.
For the zucchini and squash:
1. As the meatballs are baking, spiralize the zucchini + yellow squash into thin “noodles”.
2. Sauté for a minute or two to soften, or enjoy raw.
3. Season with garlic salt, ground black pepper, etc.
Store any remaining meatballs in the fridge and will last up to 5 days. To reheat add to a skillet or place in the oven at 350 until warm.
How many servings are the 10 meatballs?
This recipe makes 5 servings of 2 meatballs each.