1

Preheat your oven to 450 degrees. In a large mixing bowl combine your ground beef, oats, onion, garlic, lemon zest, 1 tsp of sea salt, harissa, egg and parsley. Roll out the meatballs into 1-2 Tbsp sized meatballs and place in an oven safe pan. Roast the meatballs for ten minutes and flip. The balls should be golden brown on one side

2

Blend together the tomato passata, garlic powder, oregano, balsamic vinegar, olive oil, ½ tsp sea salt and black pepper in a blender and pour over the meatballs once turned over. Reduce the heat to 350 degrees and cook for 25 minutes until bubbling.

3

Carefully remove from the oven and serve over rice, couscous, quinoa or a large salad. Store leftovers in an airtight container for up to 5 days.

4

Substitutions: If you cannot find harissa paste, simply use 1 Tbsp chili powder, 1 Tbsp cumin and 1 tsp chili flakes. To make these grain-free or keto substitute ¼ cup of gluten free quick oats for 3 Tbsp of almond meal. To make these plant-based substitute lean ground beef for Beyond Meat ground and omit the egg. Reduce your cooking time to 30 minutes to avoid over cooking.