Freezer Meatballs

In a large skillet, heat avocado oil on medium heat. Then add the onion and celery. Sauté for 4-5 minutes, until the onions are a little translucent. Add the garlic for 1 minute to cook and remove from heat.
In a large bowl combine the beef, egg, onion mixture, oat flour, Worcestershire sauce, sea salt, pepper, and allspice. Mix well and form meatballs with your hands or the size of the cookie scoop (about 2-3 tbsp meat mixture for each meatball).
To freeze meatballs, line a cookie sheet with parchment paper, and as you roll the balls out, place them on the parchment-lined baking sheet, making sure that they do not touch. Freeze the meatballs, and once fully frozen, transfer them into a labeled freezer bag. Label and date it, and your meatballs are good for up to 6 months!
To cook from frozen: Frozen meatballs go great from the freezer into a crockpot. Top with your favorite sauce and cook on low for 5-6 hours. I find frozen meatballs actually hold together better in the crockpot than fresh. You can bake them for 30-35 minutes at 375 degrees F until fully cooked.