These are super tasty! I would definitely make them again.
-when the recipe says barely combine, they mean it! Don’t fully mix all the ingredients—having some dry bits would’ve probably helped me form balls better. I recommend using one of those single serve ice cream scoops to get the right size too.
-i used oat flour instead of almond flour and subbed 1:1 (100 g oats ground up)
-I also made my own italian seasoning using equal parts (1 tsp each) of basil and oregano and I think 1/4 tsp each of rosemary & thyme (no marjoram).
-I used a high quality nooch and low sodium soy sauce. Both are best for flavor I think.
-my batter made about 15 meatballs instead of 20. I would bake for maybe 5-10 more minutes because they weren’t fully cooked through on the inside though they were crispy on the outside.
