1 lb ground buffalo (Get from whole foods)-- excellent lean protein
2 chopped portabello mushrooms
1 small chopped red onion
1 teaspoon minced garlic
1/2 cup brown rice flour (you might need another tablespoon more to ensure this binds appropriately)
1 teaspoon himalyan sea salt
1/2 teaspoon ground black pepper
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon paprika
Optional - 1/3 cup of your favorite cheese grated (dairy or non dairy) yes, I put it inside for the taste. You an put some on top after they are cooked if you like.
-- Grapeseed oil for forming meatballs and greasing your baking dish. (Grapeseed oil is excellent for frying or baking due to the high smoke point)!!!
Mash together with your hands. Wash your hands then coat them with grapeseed oil, start forming meatballs. I like to grab about 2-3 tablespoons and form a healthy side ball 2 inches in diameter.
Cover dish with foil.
Bake for 20 minutes on 375. Turn over and bake for another 10-15 minutes until pink is gone from the center. (I use my convection roast option same temp for 20 minutes gets it done)
Now, here is what I love about these. They barely shrink, and about 3 meatballs can been eaten as your lean protein serving with any meal. I keep them in a glass container in the refrigerator and will often serve with hot quinoa pasta, tossed with fresh basil, chopped roma tomatos, roasted garlic cloves, and fresh wilted spinach. YUMMMY!!!!
The Year of Me
| current weight: 199.0