Servings: 6 to 8

1 cup Froden Diced Okra 1 cup Froden Diced Okra
2T Apple Cider Vinegar 2T Apple Cider Vinegar
2T Tomato Paste 2T Tomato Paste
1 heaping tsp Celtic Salt 1 heaping tsp Celtic Salt
2 Garlic Cloves or 3/4tsp Garlic Powder 2 Garlic Cloves or ¾tsp Garlic Powder
1.5tsp Onion Powder 1.5tsp Onion Powder
½-¾tsp Black Pepper ½ to ¾tsp Black Pepper
1¼T Gelatin 1¼T Gelatin
1¼T Baking Blend or Old Fashioned Oats 1¼T Baking Blend or Old Fashioned Oats
2T Grated Parmesan (shakey) 2T Grated Parmesan (shakey)
2T Nutritional Yeast 2T Nutritional Yeast
⅓tsp Italian Seasoning for Italian-Style Meatballs or ⅓tsp Italian Seasoning for Italian-Style Meatballs or
⅓tsp Sage for Neutral Meatballs ⅓tsp Sage for Neutral Meatballs
2½T Egg Whites 2½T Egg Whites
2lb Ground Meat - Beef=S, Turkey=FP 2lb Ground Meat - Beef=S, Turkey=FP
½c Finely Chopped Parsley, no stems ½c Finely Chopped Parsley, no stems
1c Broth w/ 1T Namashoyu for cooking 1c Broth w/ 1T Namashoyu for cooking

Preheat Oven to 400°
Puree Okra
Add all but meat, parsley, oil, and broth to Blender
Process til paste
Add paste to Meat & Parsley
Mix
Form into golf ball sized balls
Drizzle w/ evoo
Bake for 10 minutes
Pour in Broth & Namashoyu mixture (onto sheet pan)
Reduce Oven Temp to 350°
Bake 20 to 25 minutes