Preheat and prep: Set your oven to 375°F (190°C). Line a sheet pan with parchment for easy cleanup. Have a large skillet ready for searing.

Mix the aromatics: In a bowl, combine minced garlic, chopped parsley, chopped basil or oregano, lemon zest, onion powder, crushed red pepper (if using), salt, and pepper.

Build the binder: Add the egg, almond flour, and grated Parmesan to the bowl. Stir until a thick paste forms. This helps distribute flavor and prevents overmixing the meat.

Gently fold in turkey: Add the ground turkey and mix with a fork or your hands just until combined. Do not overwork; that can make the meatballs tough.

Shape: Lightly oil your hands and form 1.5-inch meatballs (about 18–22 pieces). Place them on the lined sheet pan as you go.

Sear for flavor: Heat 1–2 tablespoons of oil in the skillet over medium-high. Sear meatballs in batches for 1–2 minutes per side until browned. Transfer back to the sheet pan. This step boosts flavor and helps them hold shape.

Bake to finish: Bake 8–12 minutes until the centers reach 165°F (74°C). Don’t guess—use an instant-read thermometer for best results.

Rest and serve: Let them rest 3–5 minutes. Finish with a squeeze of lemon or toss in a spoonful of melted garlic herb butter. Serve with low-carb marinara, sautéed greens, or zucchini noodles.