Tender Meatballs

• 1 teaspoon unflavored, powdered gelatin
• 3 tablespoons cold water
• 1/4 cup fine dry breadcrumbs
• 1/2 cup plain almond milk
• 1 3/4 pounds ground beef
• 1 sweet Italian sausage, casing removed, finely chopped
• 3 eggs, lightly beaten
• 3 cloves garlic, minced and mashed with a pinch of kosher salt
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 2 teaspoons dried oregano, crumbled
• 1 teaspoon garlic powder
• freshly ground pepper and salt to taste

1. In a small bowl or prep dish, combine water and gelatin. Stir and set aside until thickened, several minutes.
2. In another small bowl, combine breadcrumbs and almond milk. Stir to combine.
3. In a large bowl, combine beef with gelatin and bread crumb mixtures. Add remaining ingredients through garlic powder and blend with hands until incorporated.
4. Have ready an oiled baking dish. Dampen (or grease) hands then form 1-1/2" - 2" meatballs. Arrange in baking dish. Pour about 1/4" of water around meatballs, scatter sliced onions, sprinkle with lemon juice (optional), cover with foil and bake in 350u0b0 oven about 1/2 hour, uncovering for the last 10 or 15 minutes to brown tops of meatballs.
5. Arrange 1-2 meatballs apiece in small bowls to serve as an appetizer, or serve as a starter or main dish.

unflavored, cold water, breadcrumbs, almond milk, ground beef, sweet italian sausage, eggs, garlic, ketchup, soy sauce, oregano, garlic, freshly ground pepper

Taken from food52.com/recipes/24720-tender-meatballs (may not work)