Tender, flavorful meatballs seasoned with garlic and oregano, then baked until beautifully browned. These easy, gluten-free meatballs are perfect for preparing ahead and pairing with different sauces, vegetables, and grains throughout the week.
MAKES
10-12 MEATBALLS
QUICK RECIPE OVERVIEW
Why you’ll love them
These meatballs are easy to make, require just a few basic ingredients, and bake all at once with very little cleanup. They're also great for portioning into individual meals or freezing for busy nights.
What Makes Them So Flavorful?
Garlic and oregano give the beef a savory, Mediterranean-inspired flavor, while the egg and oat flour help hold everything together and keep the meatballs tender.
5 Easy Ways to Use Them
Greek Meatball Quinoa Bowls: Serve over quinoa with cucumber, tomatoes, olives, and homemade tzatziki.
Mediterranean Meatball & Chickpea Plates: Pair with seasoned chickpeas, chopped vegetables, and lemon-herb sauce.
Meatballs with Roasted Vegetables: Serve alongside roasted potatoes, zucchini, carrots, or broccoli for a simple dinner.
Italian Meatballs & Pasta: Toss with warm marinara sauce and your favorite gluten-free pasta. Finish with fresh basil and Parmesan.
Mediterranean Meatball Wraps: Tuck sliced meatballs into gluten-free wraps with hummus, shredded lettuce, cucumbers, and tomatoes.
Homestyle Beef Meatballs
TENDER · SAVORY · JUICY
10-12 MEATBALLS | PREP 10 MINUTES | COOK 15 -20 MINUTES
Ingredients:
1 lb organic lean ground beef
1 large egg
2 tablespoons gluten-free oat flour
2 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Method:
Preheat the oven. Preheat oven to 400°F. Line a baking sheet with parchment paper.
Combine the ingredients. In a large bowl, gently mix the ground beef, egg, oat flour, garlic, oregano, salt, and pepper until just combined.
Shape the meatballs. Use a cookie scoop to portion the mixture, then gently roll into 10–12 evenly sized meatballs. Arrange on the prepared baking sheet, spacing slightly apart.
Bake. Bake for 15–20 minutes, or until lightly browned and the centers reach an internal temperature of 160°F.
Serve or store. Let rest for a few minutes before serving, or refrigerate for meals throughout the week.
Recipe Notes
Storage: Refrigerate cooked meatballs in an airtight container for 3–4 days. Refrigerate within 2 hours of cooking.
Freezer-Friendly: Freeze cooled meatballs in individual portions for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating.
Meal Prep Tip: Bake a double batch and freeze half. Meatballs are easy to pull out for a quick pasta dinner, grain bowl, or wrap without cooking another protein.
Easy Swap: Substitute ground chicken or turkey for the beef. Ground poultry meatballs must reach an internal temperature of 165°F.
Reheating: Warm covered with a splash of broth or marinara sauce to prevent drying out. Reheat to 165°F.
Extra Flavor: For an Italian-inspired variation, add 1 tablespoon chopped fresh parsley and 2 tablespoons grated Parmesan to the meatball mixture.
