Marinara Meatball Recipe (Gluten-Free)

--2 lbs. ground meat (ground pork, Italian sausage, ground beef, or a mix)

--3/4 cup ground Rice Chex (use for gluten free, or can sub 1/2 - 3/4 cup bread crumbs)

--1 egg, lightly beaten

--Juice of 1 lemon

--1 tsp. minced garlic

--1/2 tsp. dried rosemary

--1/2 tsp. salt

--1/4 tsp. black pepper

--Sprinkle of crushed red pepper flakes (optionL0

--1-2 T. olive oil or avocado oil

--1 jar marinara sauce

--1/3 cup Parmesan cheese

Instructions:

1. In a medium bowl or in your food processor, add Rice Chex and crush them into a fine powder.
2. Add the ground meat, egg, garlic, lemon juice, rosemary, salt, pepper, and red pepper flakes, if using. Mix with your hands just until the mixture holds together (avoid overmixing).
3. Roll into meatballs. (Smaller ones will have more yummy browned surface area. Larger ones will have more texture contrast between the softer interior and browned exterior. Pick your preference!)
4. Heat oil in a large skillet over medium-high heat until shimmering. Add meatballs and cook until browned on one side, 2-3 minutes, then turn to continue browning on each side. Watch carefully; depending on your stovetop, the meatballs may brown more quickly as you go.
   
5. When the meatballs are browned all over, turn the heat to medium-low and carefully pour in marinara sauce. Cover the skillet and simmer until the meatballs are cooked through, 8-10 minutes for larger meatballs.
6. Top with Parmesan cheese and eat! Great on meatball sandwiches or pasta or served on their own with salad and sides. Sauteed peppers and onions are an outstanding addition.