I make meatball "muffins" in a muffin tin, so it makes some pretty big muffins. I don't use any filler or oil at all. I do use a mixture of ground beef and turkey, but you could use all ground beef.

* 20 oz Fresh Grassfed Ground Beef
* 16 oz Ground Turkey
* 1 medium Zucchini - Raw
* 2 cups Organic Fire Roasted Diced Tomatoes
* 2 Egg

Directions

Preheat oven to 350 degrees.

Grate Zuchinni.

Mix together meats, zuchinni, egg whites, and strained tomatoes.

Mix in any additional seasonings (salt, pepper, garlic).

Spray 18 muffin tins. Using an ice cream scoop, divide mixture into 18 cups.

Bake for 25-30 minutes.

Grated carrots or minced mushrooms work pretty well as a binder too.

Here's the exact recipe I used last night, for a giant batch of about 35 hearty meatballs:

• 1lb grass fed ground beef
• 1lb grass fed ground veal
• 1lb ground pork
• 1 cup grated parmesan
• 2 pastured eggs
• 2T parsley
• 2T italian seasoning

I mixed everything together, formed them into balls, and baked them on cookie sheets for about 20 minutes at 350, and then raised the temperature to 425 for another 8 minutes. (350 probably wasn't hot enough :)

My wife said they were my best yet. And juicy. And my 3 year old had two! (A record for him).

I have been making my meatball recipe which sounds similar to yours, leaving out the bread crumbs, and using 1 Tablespoon of coconut flour to 1 pound of ground beef. It worked well at holding in the juices.

I know coconut flakes sop up liquid pretty well, so coconut flour should be ok. One of these days I want to test ground dried mushrooms for such applications.

Flax meal is probably what I would use, but there is some debate about it in relation to omega-6 from what I understand. I like Carl_Stawiki's idea about dried mushrooms, although they really need a lot of liquid and can often be tough in my experience. Dried chopped onion (or dried bell peppers if you have/can get them - I've seen them freeze dried on Amazon and ebay) might be good for absorbing liquids, too.

Have you tried using white rice flour or non GMO potato starch? My brother made biscuits with white rice flour and said they were good. Completely benign starch powder with no gluten, no antinutrients, just a few carbs.

almond meal works well. Arrowroot powder is a good binder. Sometimes I sprinkle about a quarter teaspoon of gelatin on the eggs and let it sit in a bowl for 5 mins....

I tried using Great Lakes Gelatin instead of bread crumbs last time and it seemed to work fine. To 1 lb ground beef, I use 1 clove garlic, 1 egg, some grated pecorino romano cheese, chopped fresh Italian parsley, and gelatin. I think I dissolved the gelatin.

I've grounded up almonds in a food processor to replace the breadcrumbs in meatballs. It's pretty darn good. Make sure you sift it, you don't want to crunch down on a big pieces.

Also, for the mixture to work without anything. You have to leave out the egg. And just add a tsp or so of melted coconut oil/lard as a fat to bind the ingredients.

I remember seeing a recipe somewhere that used a little uncooked white rice for binder. I'm assuming the rice must cook along with the meatballs.