Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper. Set aside.
Select two slices of your favorite gluten free bread. I typically use either Canyon Bakehouse’s Mountain White or Three Bakers White Bread. Moisten up the bread. Begin by adding 1/4 cup of milk to the bread. Pour the milk directly over the bread and allow it to soak in for 5 minutes.
Add 2 tablespoons of grated parmesan cheese, 1/4 teaspoon salt, 1 tablespoon dried Italian seasoning, and 1 tablespoon prepared pesto (optional). Using a fork or your hands, mash all of the ingredients together. You want the bread to be broken down completely, paying extra attention to the crusts which may require a little extra mashing.
Add one pound of your preferred ground meat. I typically opt to use ground turkey meat. Turkey meat is usually a leaner option, yielding less fat and grease. You can certainly use beef, chicken, meatloaf mix, or even bison (which is so good)
Using either a fork or your hands, combine the meat and the bread mixture together. You want to be sure not to overmix the two. Overmixing will produce a gummy, tacky mixture that will yield tough meatballs. Simply fold the two together until the bread mixture is evenly distributed throughout the meat and both hold together.
Using a spring loaded 1 tablespoon sized cookie scoop, scoop out level scoops of the meat mixture. Gently roll the meat together into a ball and place onto a parchment lined baking sheet. This recipe yields roughly 36 miniature sized meatballs
Place the baking sheet into an oven preheated to 350 degrees. Bake for 20 minutes or until a meat thermometer registers 165 degrees when inserted into the center of the meatball.