Over low heat, slowly sauté the onion in 1/2 tbsp ghee for 3 minutes or until translucent.
Combine all ingredients (including the cooked onion) in a large mixing bowl and work through with your hands until well incorporated.
Roll into small balls (1 inch around).
Heat 1/2 tbsp. of ghee in a large frying pan on medium heat. Keeping the pan covered, cook the meatballs until they are browned on all sides and cooked through, this is around 15 minutes depending on how many meatballs you cook at a time. Move the meatballs around a little to ensure all sides are being cooked well. I personally like to cook about 8 meatballs at one time.
An instant-read thermometer inserted into the centre should read at least 165 degrees F.
IMPORTANT: Avoid high heat as the beetroot will caramelize and can easily burn.
Cool before sharing with little ones.