Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: mix ground beef, onion, egg, bread crumbs, chili powder, cumin and salt in medium bowl until well blended. place mixture on lightly oiled cutting board; pat evenly into 1 inch thick square. cut into 36 squares with sharp knife; shape each square into a ball. place meatballs slightly apart in single layer in microwavable container. cover and cook on high 3 minutes or until meatballs are no longer pink in center. while meatballs are cooking, bring broth and carrot to a boil in covered dutch oven over high heat. stir in corn and sherry. transfer meatballs to broth with slotted spoon. reduce heat to medium and simmer 3 to 4 minutes or until meatballs are cooked through.

Target recipe: mix together beef broth, salsa, 1 onion, tomatoes, dried basil, oregano, and 1/4 teaspoon pepper. (if you use condensed beef broth [e.g., campbell's], eliminate the salt in the meatballs and use 5 cans [10.5 ounces each] broth plus one quart water.) bring to a boil and simmer 20 minutes. combine ground chuck, sausage, 1 onion, egg, salt, 1/4 teas poon pepper, garlic powder, milk, fresh basil, and cornmeal, and mix well. form into tiny, bite-size meatballs. add meatballs and rice to broth. simmer, covered, very slowly for 1 to 1 1/2 hours. makes 8 -10 servings