In a large mixing bowl, combine all the ingredients by hand, kneading until well mixed.
Form 15 large meatballs (about the size of a golf ball) and lay them in an oiled casserole dish.
Bake for 40-50 minutes, or until they reach at least 165 F. on a meat thermometer.
Notes On Serving: I served mine over spiralized zucchini pasta with a bit of homemade Italian dressing mixed in for flavor. I also topped it with a bit of parmesan for Mini Chef.
Notes
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.