Preheat and prep: Heat your oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or lightly oil it to prevent sticking.

Mix dry ingredients: In a large bowl, combine almond flour, Parmesan, oregano, garlic powder, onion powder, red pepper flakes, salt, and black pepper. Stir to distribute evenly.

Add herbs and egg: Mix in the parsley and basil, then add the egg. Stir until the mixture looks like a thick, seasoned paste.

Fold in turkey: Add the ground turkey and 1 tablespoon olive oil. Gently mix with your hands or a fork just until combined. Don’t overwork the meat or the meatballs can turn dense.

Shape meatballs: Lightly oil your hands. Roll the mixture into 16–20 meatballs, about 1.5 inches each, and place them on the prepared baking sheet with a little space between.

Bake: Bake for 15–18 minutes, until the meatballs are cooked through and reach an internal temperature of 165°F (74°C).

Optional broil: For extra color, switch to broil and cook for 1–2 minutes, watching closely to avoid burning.

Warm sauce (optional): While the meatballs bake, heat the low-sugar marinara in a small saucepan over low heat. Taste and adjust seasoning if needed.

Serve: Spoon the warm sauce over the meatballs or toss them gently in it. Garnish with fresh herbs and an extra sprinkle of Parmesan.