Line a cookie sheet with foil and spray with cooking spray. Or if you have a cookie rack then place that in the sheet pan and spray with oil.
In a large bowl combine all ingredients. Mix well, but do not over mix. Using an ice cream scoop (makes it so much easier) scoop out 24 meatballs and place on prepared cookie sheet.
Bake for 20-25 minutes or until cooked through.
Marinara Sauce:
2 Tablespoons Olive Oil
2 garlic cloves, minced
2 Tablespoons tomato paste
2-28oz cans crushed tomatoes
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon red pepper flakes (or more if you like a bit more heat)
To serve: if you are trying to cut out carbs then serve just the meatballs with the sauce. It is fabulous on its own with a side salad. Or serve over pasta of your choice with a side salad.
Notes:
1-Tomato paste comes in cans or tubes. I prefer the tubes because you can store the left over in the refrigerator.
2- I use a garlic press to mince my garlic. I have tried and tried to mince with a knife and I always end up with garlic all over my hands and it sticks to the knife, ugh. So just use a garlic press.