- 2 lbs. grass-fed ground beef
- 1-2 Tbsp. onion powder or 1 cup onion, finely diced and sautéed in coconut oil
- 1-2 Tbsp. grass-fed gelatin
- 5 garlic cloves, minced
- 2 Tbsp. oregano (optional)
- 1-2 tsp. sea salt
- Fresh Italian herbs for garnish
- Preheat oven to 350° F. Line a baking sheet with parchment paper.
- Mix all ingredients together in a large bowl. Form into 12 equal size balls.
- Bake for 20-25 minutes until cooked through.
- Serve over roasted spaghetti squash with marinara sauce (optional), extra virgin olive oil, fresh Italian herbs, and a green salad.
- Note: Can store in glass container in the fridge or freezer.
- Makes about 12 meatballs.
