Simple Gluten-Free Meatballs

Serving Size 50 meatballs

Preheat oven to 400 degrees.
Mix all ingredients together in a large bowl and form into 1-inch meatballs. I like to use a 1-inch cookie scoop. Do not squeeze the mixture in your hands unless you want a hard meatball. Keep the meatballs light and airy by using gentle pressure when forming the balls.
Place meatballs on a cookie sheet. I can easily fit 24 meatballs per cookie sheet.
Bake for 30 minutes or until golden brown. I don't ever turn the meatballs half way through, but you can if you'd like.
These meatballs can be frozen for later use or tossed in your favorite sauce for an appetizer. They are also delicious in meatball subs or used in beef stroganoff.