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Mix ground meat and seasonings (everything except the onion and the arrowroot powder) in a bowl. Cover and refrigerate at least 1 hour, up to 24 hours.
Heat skillet over medium-high heat and then add 2 tablespoons of olive oil. Add diced onion and cook until soft and starting to caramelize. Remove from heat and let cool.
Preheat oven to 400F. Line a baking sheet with parchment paper.
Mix cooled onion and arrowroot powder into the meat mixture. Form meatballs with your hands (whatever size you like, I usually make 2” meatballs because it’s less work) and place on prepared baking sheet.
Bake for 15-20 minutes (15 minutes for 1” meatballs, 20 minutes for 2” meatballs, or until internal temperature reaches 160F).