Move Over and Share ‘Em Meatballs
Ingredients
The Meatballs:
- 1 lb ground meat (we used turkey on retreat)
- 1 Tbsp ground flaxseed and 1.5 Tbsp water, whisked together; allow to sit for ~10 min and thicken.
- 1 Tbsp olive oil
- 2-3 cloves garlic, depending on size, pressed or minced
- 1 small onion, peeled and finely chopped
- 1 cup minced mushrooms (not chopped but truly minced in order to work well as a binder)
- 1 Tbsp dried oregano
- 1 tsp dried thyme
- 1/2 cup minced, fresh parsley (thin stems okay; just minced finely)
- 3/4 tsp unrefined sea salt
- 2 Tbsp organic ketchup
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Yields: ~16 Meatballs
Directions
- Preheat oven to 350 degrees. In a small frying pan, heat olive oil. Add onion and pressed garlic cloves to the pan. Sauté until onions are caramelized, not burnt. Set aside to cool.
- In a mixing bowl, combine all remaining ingredients and blend well (best to do this just with clean hands). Add in the cooled onions and blend well. Form into 1.5-2” meatballs, rolling them in the palms of your hand.
- Put in a casserole pan or baking sheet with high edges.
- Bake in the preheated oven until still pink in the middle (10-15 minutes depending on meatball size), as they will finish cooking within a sauce (or upon reheating – to avoid being drug).
- Save pan drippings to add to sauce, if you wish.
Credit: SAFM Diamond Coaching Retreat September 2017, The School of Applied Functional Medicine
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