1 pound beef
6 oz Romano cheese
3 TBSP milk
porta mangiare gluten-free meatball mix
1 cup water
½ cup cider vinegar
½ cup ketchup
2 tablespoons corn starch
1 cup brown sugar
2 tablespoons braggs amino acids (you can sub gluten free soy sauce here)
Shape into balls about 1 1/2 inches in diameter by rolling between the palms of your hands.
In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar, and braggs.
These can be served on toothpicks as a nice appetizer