1 lb. ground beef or turkey
1/3 c. chopped onion
1 clove garlic minced
¾ tsp. salt
¼ tsp. pepper
1 egg
1 c. gluten free Valley’s Own™ Stuffing Croutons
¾ c. gluten free chicken stalk
1 medium carrot minced
Add the chicken stock to the croutons and let stand until croutons are softened. Mix all ingredients together. Form meatballs into 1 ½ “ meatballs and bake 20 to 30 minutes at 350 degrees. Makes approximately 20 meatballs (and they freeze nicely as well).