Gosh, what a tough question! Could you possibly use vegetables as filler? They won't have the same texture, but maybe if you diced green beans really fine, you could use them in place of the rice? Or how about grated cabbage for the sweet and sour meatballs? (Grated carrots are another idea, but you're on induction, right?)

The only gluten-free breadcrumb substitute I can think of would be to use a very small amount of gluten-free bread. Or, I suppose, you could use nuts (but that's not induction food, either).

If I have any more ideas, I'll post. Right now the veggie substitute thing seems to be the most workable. Good luck with your menu!