Meatballs Baked in Muffin Pan - AKA Meat Muffins

Welcome to my first post!  This recipe is easy, healthy and most importantly produces moist and tasty meatballs.  The meatballs are gluten, dairy and egg free.  It is a very flexible recipe and all the ingridients can be easily substituted, especially veggies.  i have used squash, broccoli, mushrooms and sweet potato and they all produce fabulous results.  Also, any other grains can be used in place of buckwheat.
This recipe is for 24 meatballs (I usually freeze half of them and save them for a later date). The secret to this recipe is the use of the muffin pan, in which all the liquid stays under each meatball , keeping it moist throughout the baking.

Ingridients:
1 pound of ground beef
1 pound of ground turkey
2 cups of cooked buckwheat or rice
1 cup of steamed and pureed spinach
1 cup of steamed and pureed pumpkin
1/2 cup of salt free marinara sauce
1 small onion pureed
2 cloves of garlic pureed
salt and pepper to taste

1. Preheat your oven to 350F
2. Mix all the ingredients by hand or if lazy like me then in kitchenaid on the slowest speed just until all the ingredients are incorporated. Overmixing toughens the meatballs

2. Brush the muffin pan with oil.
3. Wet your hands so that meat doesn't stick to your hands and make small meatballs and place them in the muffin pan.

3. Bake at 350F for 25-50 minutes depending on the size of your meatballs. To check if they are ready you can cut one in half or puncture with a knife and press down with a flat of the knife and if no liquid comes out then they are ready. Don't overcook to prevent dry meatballs.
Bon Appetit!