Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the lean ground beef, gluten-free breadcrumbs, grated Parmesan cheese, egg, chopped fresh parsley, garlic powder, onion powder, salt, black pepper, and dried oregano.

Shape the mixture into 1.5-inch meatballs and place them on the prepared baking sheet.

Bake for 20-25 minutes, or until browned and the internal temperature reaches 165°F (74°C).

Let the meatballs rest for 5 minutes before serving.

Serve over gluten-free pasta, in a sub sandwich, or as appetizer bites with dipping sauces.