Mushroom Meatballs

 

Mushroom Meatballs 

Ingredients

• 1 lb lean ground beef (97/3% for low fat)
• 1 egg
• 1/4 cup of pureed broccoli, yellow squash and zucchini 
• 1 tbs dried maitake mushrooms soaked in water over night
• 1/8 cup ground flax seed in a 1/4 cup of water (I used the mushroom water from soaking the dried mushrooms) (mix together to form paste then add)
• 1/2 cup almond flour (You can also use any combo of oat, brown rice, coconut and/or almond flour) (oat or Brown rice for low fat)

Instructions

• Preheat oven to 350 degrees. Get a baking sheet and line it with parchment paper.
• Mix all ingredients together in a bowl. (Hint if meatballs are not firm enough add a little coconut flour until they are the right consistency but be careful coconut flour is VERY absorbent)
• Roll the meatballs into whatever size you want
• Place on lined baking sheets. These do not spread in the oven, so they can be about an inch apart.
• Bake for 30 mins (longer depending on the size of the meatballs, you may need more or less time).
• Meatballs are done when they are firm, but not hard. You can cut one open and see if it is cooked all the way through.
• Meatballs can be stored in the refrigerator for up to a week. Freeze extras and thaw as needed!