In a medium bowl, stir together with a fork, the ground beef, the garlic, egg, parmesan cheese, salt, pepper and parsley, until thoroughly combined. Using clean hands is fine too!
Heat a large skillet or cast iron with the olive oil, over low heat. Roll the meat mixture into 1 1/2 inch balls and set on a plate.
Turn up the heat under the skillet to medium high or high heat. Place the meatballs in the skillet, spacing them apart. Cook over medium heat for 13 -15 minutes, browning all sides to crispness.
After the meatballs have browned, cover for a few minutes with a lid to completely cook through. Remove the lid near the end of cook time so they maintain their crispness. I often will cut into one to make sure these are done, and just because the smell is so tantalizing that you just can't wait.
Serve these on top of gluten free capellini or gluten free spaghetti covered with Sweet Marinara Sauce.