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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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