I admit that even Instagram couldn't make these meatballs look very good. But it's not about the look. It's about the taste. And I thought these were pretty tastey, though I'd add garlic next time.
Sunday night I was planning on making whole wheat pasta with meatballs. My plan was to pick some frozen turkey meatballs up at the grocery store, but clean eating and frozen meatballs do not mix, as I learned reading all the ingredients in the frozen meatballs. So I decided to make my own. They tasted better on day 2 and 3.
1 lb organic ground beef
1 cup or so carrots
4-5 stalks of celery
1 tbs ground flaxseed mixed with 3 tbs water (OR 1 egg - I bet you didn't know flaxseed was an egg substitute now did you?)
Spices - I used 1-2 tbs each parsley, Italian and Basil and some salt & pepper
2 Ezekiel sprouted grain tortillas (my secret ingredient instead of breadcrumbs)
Preheat oven to 400 degrees. In a food processor mix together carrots, celery, onion, and tortillas until crumbly. Mix in spices and flaxseed/water mixture. Add ground beef and mix until, well, mixed. Form into balls (I made bigger balls so I only got 16 out of the mixture). Put meatballs on cookie sheet (I lined mine with tin foil for easy clean up) and cook in oven for about 25 minutes. Enjoy!