Servings:
2½ pounds
Ready In:
15 Minutes
Type of Recipe:
Cannon Balls
Good For:
Snack, Lunch, Dinner
Basil Builder Cannon Balls
2 lbs. all-natural organic ground chicken, turkey, or beef
1 cup gluten-free quick oats
1 cup red or sweet onion, finely chopped
2 large organic eggs, beaten (or 4 egg whites)
1 large bunch fresh basil, finely chopped
4 tbsp. flax oil (or olive or avocado oil)
2 tbsp. fresh garlic, finely chopped
¼ cup freshly squeezed lemon juice (Meyer lemons preferred)
1 heaping tbsp. Herbs de Provence (or Italian seasoning)
Zest of one lemon
Sea salt and pepper to taste
Step by Step Instructions
Prepare ingredients as suggested above.
Preheat a standard oven to 425 degrees. If making links, lightly spray a sheet pan with a clean, high-heat spray oil. Reserve to the side.
In your stand mixer with paddle attachment, add all the meatball ingredients.
Mix just until uniformly combined (overmixing can lead to a too-firm texture).
Cover and chill for 1 hour.
For medium to large meatballs:
Using a medium to large scoop (equal to ½ cup or larger), scoop the mixture into 12-14 portions, in a single layer on the sheet pan.
Bake for 15-20 minutes or until desired degree of doneness.
For small-sized sliders:
Using wet hands, form 1½ to 2 inch balls out of mixture and place in a single layer on sheet pan.
Bake for about 15 minutes or until desired degree of doneness.
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