In a large bowl, combine all ingredients, except coconut oil; blend thoroughly with your very clean hands then shape mixture into 1- to 2-inch meatballs.
Melt the coconut oil in a large skillet over medium-high heat; add meatballs and cook for 12 to 15 minutes, constantly rotating to cook evenly.
Notes
SERVING SUGGESTION: Steamed baby Brussels sprouts. Add rutabagas mashed with a little unsweetened coconut milk, salt, pepper and ground nutmeg.NUTRITION: per serving: 575 Calories; 45g Fat; 31g Protein; 10g Carbohydrate; 2g Dietary Fiber; 177mg Cholesterol; 758mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 1/2 Other Carbohydrates. Points: 15