I made spaghetti and meatballs the other day and then the seemingly impossible happened. I had meatballs left and no more noodles! Fortunately I just made a loaf of bread, so I made myself a meatball sandwich. The bread I made was the egg free version of Pamela’a Gluten Free Bread Mix. I still had some spaghetti sauce left (from a jar) and poured that on top.
2 pounds ground beef
1/2 c. Rice Chex crumbs
1 1/2 tsp salt
1/2 tsp McCormick’s California Style onion powder with white and green onions and parsley (If you can’t find this, you can use 1/2 tsp onion powder and 1/2 tsp parsley. It’s cooking- the seasoning doesn’t have to be exact :-)).
1/4 tsp black pepper
1/4 tsp garlic powder
1 1/2 tsp Italian seasoning
Preheat the oven to 400 degrees. Crush the Rice Chex until they are fine crumbs. Combine with all the spices. Put all the meat in a bowl and pour the spices and crumbs on top. Mix with your hands until completely combined.
Line a cookie sheet with aluminum foil and form into 1 1/2 inch meatballs and leave at least 1/2 an inch between each. Bake at 400 degrees for 20 minutes or until cooked through. Cut one in half to make sure.