Gluten-Free Mini Meatballs

These meatballs come out so tender and juicy! They are great for freezing as well!

INGREDIENTS:

1 lb lean ground beefimg_6898

1/4 cup chopped onion (I like to use frozen chopped onions to save time and tears!)

3/4 cup crushed rice cereal (I like to use the Eco-Chop to crush cereal)

1 teaspoon salt

1/4 teaspoon pepper

1 egg

1/2 cup ketchup

4 tablespoons brown sugar


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METHOD:

1. Preheat oven to 375°. Prep Mini Muffin Tray on Perforated Baking Sheet.img_6901

2. In medium mixing bowl, combine beef, onion, cereal, salt, pepper and egg. Set aside.

3. In small bowl. Stir together ketchup and brown sugar until smooth. Pour half of the ketchup mixture into the meat and mix until thoroughly combined.

4. Use a cookie scoop to measure out a small amount of the mixture, and form into golf ball sized meatballs. Use the Silicone Pastry Brush to brush on additional ketchup mixture. Bake for about 15-18 minutes, or until center of largest meatball reaches 165*F.

Makes about 28 mini meatballs.

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