I love meatballs. In subs and in my pasta. Unfortunately 99% of all meatballs are not gluten-free because they contain breadcrumbs to keep them together. A while back I noticed that the Kraft parmesan cheese in the canister (I call it shake-a cheese, not sure why) has a recipe for meatballs that replaces the breadcrumbs with the parmesan cheese! Side note: Kraft is very good about labeling their products with the most common allergens in general.
Anyway, you just mix the ground beef, cheese, italian seasoning, one egg and some garlic and you roll them into balls! You then bake them at 350 for 25 minutes. So easy and so delicious! You could then freeze them and keep them for later or toss them with some sauce and pasta. Unfortunately once again I forgot a final result picture. Sorry!
1 pound ground beef
1/2 cup of Kraft parmesan cheese
2-3 tbsp of italian seasoning
1-2 cloves of garlic finely chopped
Mix well. Roll into 12-16 meatballs and bake at 350 degrees for 25 minutes.