Preheat and prep: Heat the oven to 400°F (200°C). Lightly oil a large oven-safe skillet or a 9x13-inch baking dish.

Mix the meatballs: In a large bowl, combine ground turkey, almond flour, Parmesan, 1 beaten egg, 2 minced garlic cloves, 2 tablespoons minced parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of red pepper flakes. Mix gently with your hands until just combined.

Shape: Form golf ball–size meatballs (about 1.5 inches). You should get 18–22 meatballs depending on size. Lightly oil your hands to prevent sticking.

Quick sear (optional but recommended): Heat 1–2 tablespoons olive oil in a large skillet over medium-high. Brown meatballs on two sides for 2–3 minutes total. They don’t need to cook through—just get color. Transfer to the baking dish if your skillet isn’t oven-safe.

Add the sauce: Pour 2–3 cups low-carb marinara around and over the meatballs. The meatballs should be mostly nestled in sauce but not fully submerged.

Bake: Cover loosely with foil and bake 15 minutes. Remove foil, top with 1 to 1 1/2 cups shredded mozzarella (and 1/2 cup provolone if using), then return to the oven for another 10–12 minutes, until the cheese is melted and the meatballs reach an internal temp of 165°F (74°C).

Broil for finish: Set the oven to broil for 1–2 minutes to brown the cheese. Keep a close eye to avoid burning.

Garnish and serve: Let rest 5 minutes. Sprinkle with fresh basil or more parsley. Serve with sautéed zucchini ribbons, roasted broccoli, or cauliflower rice.