Combine ground beef, eggs, bread crumbs, onion flakes, Parmesan cheese, and Italian seasoning in a large bowl. Mix well. Shape mixture into 4 to 5 dozen meatballs by hand or with a small scoop.
Heat olive oil in a deep skillet over medium heat. Cook meatballs in batches until browned, about 3 minutes per side. Drain off excess grease if needed. Return all cooked meatballs to the pan and add spaghetti sauce. Reduce heat and simmer until meatballs are no longer pink on the insides, about 20 minutes.
Feel free to use gluten-free cornflake crumbs instead. Or pulse gluten-free bread or cornflakes into very fine crumbs using your blender. I save my leftover gluten-free bread crusts, toast them in a slow oven, and save them in the freezer so I can have gluten-free bread crumbs whenever I need them.
Make sure your spaghetti sauce is gluten free.
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