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Oven Baked Meatballs

  • Author: Michelle
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Diet: Gluten Free


This oven-baked meatball recipe is the easiest way to make the perfect meatballs! These meatballs are gluten-free, dairy-free, paleo, whole30, and can be made AIP.


  • 1 lb ground beef
  • 2 egg yolks (omit for AIP)
  • 3 tbsp almond flour (sub 2 tbsp of coconut flour for AIP, see notes)
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp dried parsley
  • 1 tsp dried basil
  • 1 tsp salt
  • 1/3 tsp black pepper (omit for AIP)
  • 12 oz gluten-free spaghetti (sub Jovial cassava spaghetti, or spaghetti squash for AIP)
  • 24 oz tomato sauce (sub nomato sauce for AIP)
  • 1 tbsp fresh parsley, chopped


  1. Preheat the oven to 400 F and line a large baking sheet with parchment paper.
  2. Using a large bowl, combine the beef, egg yolk, almond flour, and seasonings. Mix well to thoroughly combine.
  3. Using a cookie scoop, scoop out the meatball mixture and form into round, uniformly sized meatballs (about 1.5″ in diameter) evenly spaced on the baking sheet.
  4. Transfer to the preheated oven and bake for 20-23 minutes. The meatballs should be cooked through but not yet crispy.
  5. While the meatballs cook, cook the spaghetti as directed, strain, and seat aside.
  6. Turn on the broiler setting on the oven and cook for 2-3 more minutes or until the meatballs are crispy. Remove from the oven and set aside.
  7. Using a large pot, add the pasta sauce and bring to a low simmer. Add the meatballs to the pot and stir for 2 minutes to allow to coat in the sauce.
  8. Serve the meatballs over the spaghetti with extra sauce. Top with chopped parsley.


If making the meatballs AIP, also add about 1 tbsp of olive oil to add extra moisture to account for being egg-free.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 15
  • Cook Time: 45


  • Serving Size: 1 serving
  • Calories: 535
  • Fat: 6.2g
  • Carbohydrates: 76g
  • Fiber: 5.9g
  • Protein: 39.2g