Preheat oven to 350 °F and line a baking sheet with parchment paper.
Mix together egg replacer and water. Combine all ingredients except for the meat in a large mixing bowl. The mixture should form a paste. If it is too dry, add more oil.
Add the meat to the mixing bowl and mix until combined. Shape into balls. Makes about 16 meatballs.
Bake for 15 minutes.
I have made this recipe with ground beef, turkey and chicken. If using low fat beef (less than 15% fat) or poultry, it is necessary to use parchment paper to line the baking sheet. If using a higher fat meat, they will not stick if you use tin foil.
I like to grind the oats a little in a coffee grinder, so that there aren't big chunks of oat in the meatballs. They can also be chopped up in the food processor or blender.
To make safe breadcrumbs, just chop up some safe bread and add it to the mixture in place of the oats. Be sure to break down the bread with a fork as you mix it with the rest of the ingredients so that the mixture still forms a paste when you're done.
The herbs can be adjusted as needed for your allergy set.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.