: Preheat oven to 350°F. Line a sheet pan with parchment paper or foil.
: Using clean hands, gently combine all ingredients in a medium bowl.
: Scoop a heaping tablespoon of mixture per meatball, roll into 1-½ inch meatballs. Line up meatballs on the sheet pan, leaving room between each. You will end up with about 25 meatballs.
: Bake for about 20 minutes or until no longer pink inside (160°F internal temperature).
: Optional: Serve with Marinara Sauce or Pesto Sauce on the side for dipping, over gluten free spaghetti with marinara, or on a Meatball Sub (use GF bread).
