About the recipe: After our family went gluten free it was very difficult to find the right ingredient to replace the glutenous “crumbs” that are usually added to meatballs. After much trial and error though, I finally discovered Malt-O-Meal Crispy Rice was the perfect substitute. Our family loves these meatballs over rice and veggies with a bit of sweet soy sauce mixed in (as pictured above). These are also super delicious appetizers all on their own too.
2 lbs (93/7) ground beef
1 cup gluten free Malt-O-Meal Crispy Rice
2 tablespoons Worcestershire sauce
1 teaspoon salt
1 teaspoon garlic powder
¼ teaspoon black ground pepper
¼ cup diced onion
1 large egg
Preheat oven to 410 degrees and grease a cookie sheet. Place Crispy Rice onto a cutting board and smash into a fine powder using a rolling pin. Place all ingredients into a large bowl and combine well. Roll beef into balls about 1 ½ inches in diameter. Place meatballs on cookie sheet and bake in preheated oven for approximately 18 minutes.