Here is a great way to sneak veggies into your meatballs. Nolan loves meatballs - one of the only "meat" dishes my little vegan will eat! I changed some of the normal ingredients around to make it healthier. "Quick Dinner Idea" - make several meatballs ahead of time, freeze, and pull out what you need when ready!
1 lb ground beef (atleast 80% or more lean) from free-range, grass-fed, hormone and antibiotic-free cows (you can find this at Wholefoods).
1/2 cup ground flax seeds
1/4 cup almond milk
1/2 tsp salt
1/4 tsp pepper
1/2 tsp balsamic vinaigrette
1 egg (from free-range, organic feed, hormone and antibiotic-free chickens)
A variety of veggies - I used onion, beets, broccoli stems and carrots. Put in food processor and process until very fine, but not quite puree.
Mix all ingredients in large bowl. Start heating up organic jarred tomato sauce or homemade sauce in medium to large pot (make sure then is enough room in the pot to add the meatballs. Make little balls and place in skillet over medium heat with coconut oil until no longer pink in the middle and the outside is brown. Place in the pot with sauce. Simmer until ready to serve, or freeze until a later date.