Make "flax eggs" by mixing the flax seeds with the water and stirring. Allow to sit and thicken while you mix the spices.
Mix all spices and garlic in a small bowl.
Add spices, garlic, and flax eggs to the meat and mix well, using your hands.
Form the meat into 1 1/2" thick balls, placing them on parchment paper as you go so they don't stick.
Heat a large nonstick pan over medium-high heat.
Once pan is hot, add avocado oil and cook meatballs, allowing to sit 3-4 minutes to form a crust. Flip, and cook 3-4 minutes more. Continue rolling and crisping all sides until cooked through, about 10-15 minutes (or to desired temperature).
Optional: Add your favorite pasta sauce (I love Mezzetta's Basil and Garlic) and simmer a few minutes more to heat sauce. Serve on top of roasted spaghetti squash or gluten free pasta.