This is quick and easy to do in the microwave, you can serve it with vegies, or a nice salad (try the creamy pasta salad for example). It makes 12 medium sized meatballs and should serve 4. I like the combination of chicken and cheese, but if you prefer you could do it with a beef mince, or even try a turkey mince.
500g chicken mince;
1/2 cup gluten free breadcrumbs;
3 finely chopped spring onions;
2 tbsp fresh parsley, finely chopped (substitute with 1 tbsp dried parsley if you don’t have fresh);
1 tsp gluten free Worcestershire sauce;
1 beaten egg;
60g hard cheese (try a sharp cheddar) cut into 12 cubes;
Gluten free plain flour for dusting your hands;
440g can gluten free condensed tomato soup;
1/2 cup water.
In a large bowl, mix the mince, crumbs, onion, parsley, sauce and egg. Dust your hands with flour and keep a bit more aside if required. Divide mixture into 12 and form each around a cube of cheese to completely encase the cheese. Arrange meatballs in a microwave safe container that has a lid. Mix the soup and water and pour over the meatballs. Cover and cook on medium for 20 minutes, then remove cover and cook for a further 10 minutes.