Baked Meatballs
Prep time
Cook time
Total time
Makes 15-18 Meatballs
Recipe type: Main Dish
  • Cooking spray (I like coconut oil spray)
  • 2 Tbsp avocado oil (for high heat) or olive oil
  • 1 small shallot, minced
  • 1 clove of garlic, minced
  • 1 egg, beaten
  • 1 lb ground beef, 85% lean (grass-fed/finished if possible)
  • ¾ cup 50/50 combination of gluten-free breadcrumbs and almond meal
  • 1 Tbsp fresh parsley, minced
  • Salt and pepper to taste (approximately 1 tsp salt and ¼ tsp pepper)
  1. Preheat oven to 375 degrees.
  2. Line a rimmed baking sheet with tin foil and spray foil with a cooking spray (I usually spray the pan and then wipe it with a paper towel. You only need enough to prevent light sticking).
  3. Heat oil in a frying pan and sauté shallot and garlic on low until tender. I usually add a dash of salt. Remove from heat and let cool for 5 minutes.
  4. In a large bowl add the egg, beef, breadcrumbs/almond meal, parsley, salt, pepper, and cooked shallot and garlic.
  5. Mix all the ingredients together with you hands until you have a uniform mixture.
  6. Roll the meatball mix into approximately 1.5-inch balls and place them on the baking sheet spread apart so they aren’t touching.
  7. Bake for 15 minutes or until they are just slightly pink on the inside.
Recipe by Family Gluten Free at