Name: Garden Veggie and Herb Meatballs
Ingredients: 1 pound ground beef, preferably grass fed and pastured; 1 and 1/2 cups packed shredded vegetables (I used zucchini, yellow summer squash, and carrot); 2 TBS fresh herbs, finely chopped (basil, cilantro, or parsley) ~ I used all 3; 1/4 small onion, finely chopped; 1 clove garlic, minced; 1 tsp HERBAMARE seasoning (I use this one) OR 1 and 1/4 tsp celtic sea salt (like this one); 1 egg, whipped; 2 pinches of celtic sea salt

Ingredients

Scale

1 pound ground beef, preferably grass fed and pastured
1 and 1/2 cups packed shredded vegetables (I used zucchini, yellow summer squash, and carrot)
2 TBS fresh herbs, finely chopped (basil, cilantro, or parsley) ~ I used all 3
1/4 small onion, finely chopped
1 clove garlic, minced
1 tsp HERBAMARE seasoning (I use this one) OR 1 and 1/4 tsp celtic sea salt (like this one)
1 egg, whipped
2 pinches of celtic sea salt

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Instructions

Preheat oven to 400’F and line a baking sheet with parchment paper
Place shredded vegetables into a colander in the sink. Sprinkle with 2 pinches of sea salt and mix well. Allow to sit for 10 minutes. Then place veggies into a clean hand towel and SQUEEZE out all of the moisture in them. Set aside.
Meanwhile, puree onion and garlic together in a small food processor.
Combine ground beef, squeezed out veggies, onion/garlic mixture, chopped herbs, herbamare (or plain sea salt), and egg in a large bowl. Mix with your hands until well combined
Roll into desired sized meatballs and place onto baking sheet
Bake for 25-30 minutes until brown and cooked all the way through
Serve immediately OR allow to cool and freeze for later
ENJOY!!!