1 cup GF breadcrumbs or almond flour 1/3 cup coconut milk 1 pound ground beef or bison 1 pound ground pork 2-3 cloves garlic, pressed or minced 2 eggs 1 cup finely-grated Parmesan cheese (optional) 1/4 cup finely-chopped fresh Italian herbs 1/4 cup grated yellow onion 2 teaspoons coconut aminos 1 teaspoon dried oregano 1 teaspoon fine sea salt 1/2 teaspoon black pepper 1/4 teaspoon crushed red pepper flakes

In a large mixing bowl, stir together the GF breadcrumbs or almond flour and coconut milk until combined. Set mixture aside to soak for 5 to 10 minutes while you prepare the other ingredients. Combine remaining ingredients. Add the ground beef, ground pork, garlic, eggs, Parmesan if using, fresh herbs, onion and coconut aminos to the mixing bowl. Sprinkle the oregano, salt, black pepper and crushed red pepper flakes evenly on top. Use your hands to mix the ingredients until evenly combined, being careful not to over-mix the ingredients. Chill (optional step). To make the meatballs easier to form, cover and chill the mixture in the refrigerator for 1 hour. You can skip this step if you're pressed for time. Prep oven and baking sheet. Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper. Form the meatballs. Using a medium cookie scoop or a spoon, scoop and roll the mixture into 2-tablespoon balls and place them on the prepared baking sheet. Bake. Bake for 10-12 minutes, or until a meat thermometer measures the internal temperature of the meatballs to be 160°F. Remove pan and transfer to a wire cooling rack.

0