Prepare the Onions and Bread: Grate the onion and grate or finely chop the gluten-free bread. Make sure the pieces are small so they easily incorporate and help hold the meatball mixture together.
Prepare the Mixture: In a large bowl, combine the ground beef, grated onion, bread, grated garlic, BBQ sauce, Italian seasoning, fresh dill, and salt.
Shape the Meatballs: Line a tray with parchment paper. Using a tablespoon scoop (or about 2 tablespoons), portion the mixture into your hands. Flatten slightly, place one olive in the center, then roll tightly into a ball to seal the olive inside and eliminate any air pockets. If you prefer not to stuff the meatballs with olives, simply roll the mixture into tight balls.
Chill: Arrange the meatballs on the tray and place them in the freezer for 15 minutes or refrigerate for 2 hours to help them firm up. This step prevents the meatballs from falling apart during cooking.
Cook: Choose your preferred cooking method.
-Air Fryer: Arrange meatballs in a single layer and cook at 360°F (182°C) for 15 minutes.
-Oven: Bake at 350°F (177°C) for 20 minutes. Then increase the temperature to 400°F (204°C) and bake for an additional 15 minutes, turning the meatballs halfway through.
The meatballs are ready when they are golden brown and reach an internal temperature of 165°F (74°C).