This recipe was taught in a City Market cooking class on cooking Paleo foods - a nutrition plan based around the grass-fed meats, eggs, vegetables, fruits, nuts and seeds available to our hunter-gatherer ancestors before the advent of grain agriculture. Serve these with tomato sauce atop steamed or sautéed shredded zucchini.
Preheat oven to 350F. Line a baking sheet with parchment paper or non-stick aluminum foil.
In a large bowl, combine the ground meats, almond meal, garlic, basil, parsley, oregano, salt, pepper and eggs. Using your hands, lightly form the mixture into golf ball-sized meatballs.
Place the meatballs on the baking sheet and put in the oven for 25 to 30 minutes, until cooked all the way through.