1 bag Andrea's Gluten Free Herb Stuffing Bread (15 oz)
1 pound ground beef
1 1/2 cups onion, finely chopped
3/4 cup dill pickle relish, do not drain
2 cups finely grated cheddar cheese
1 cup gluten free beef broth
3 eggs, beaten
2 tsp baking powder
1 tsp salt
1/2 tsp pepper
Thaw stuffing (approx 3-4 hours). Place herb stuffing bread in large mixing bowl and break into small pieces with your hands.
Saute ground beef and onions in skillet until brown, breaking up ground meat into small pieces. Drain well and mix with stuffing.
Add pickle relish, cheese, salt and pepper. Mix well.
Slowly add beef broth and stir until everything is thoroughly moistened but not too wet.
Combine eggs and baking powder in small bowl then add to stuffing mixture and stir well.
Scoop bite size "balls" onto parchment lined cookie sheet.
Bake at 325 degrees for 20-25 minutes. Serve warm.
Yields 60 pieces