Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or lightly grease it with avocado oil to prevent sticking and make cleanup easy.

You can use store-bought gluten-free breadcrumbs, or make your own by pulsing a few slices of gluten-free bread in a food processor until they reach a fine crumb.

For extra flavor and a slightly nutty texture, Simple Mills gluten-free crackers work wonderfully — just pulse them in a food processor until they resemble fine sand.

In a large mixing bowl, add the ground beef, salt, pepper, onion powder, garlic powder, grated Parmesan and Romano cheeses, eggs, and breadcrumbs (or crushed crackers).

Using your hands, gently mix until all ingredients are evenly combined. Be careful not to overmix — that can make the meatballs tough. You’re looking for everything to just come together.

Use a cookie scoop or ice cream scoop to portion the meat mixture evenly (a cookie scoop yields about 1½-inch meatballs). I prefer the medium cookie scoop, but you can choose your preference - cooking time may varyRoll each portion between your hands to form smooth, round balls.

Arrange the meatballs in a single layer on the prepared baking sheet, leaving a little space between each one so they brown nicely.

Place the baking sheet in the preheated oven and bake for 18–22 minutes, or until the meatballs are golden brown and reach an internal temperature of 160°F when tested with a meat thermometer.

Serve the meatballs warm with your favorite gluten-free spaghetti and marinara sauce, or pair them with mashed potatoes and gluten-free gravy for a cozy comfort meal.