Preheat the oven: Set to 375°F (190°C). Line a sheet pan with parchment for easy cleanup, or place a wire rack over a pan to allow air circulation.

Prep the onion: Finely grate half a small onion on the small holes of a box grater. Squeeze lightly to remove excess liquid. You want moisture, not a puddle.

Mix the meatball base: In a large bowl, add 1 lb ground turkey, 1 beaten egg, 1/3 cup almond flour, 1/3 cup grated parmesan, the grated onion, 2–3 minced garlic cloves, 1–1½ teaspoons Italian seasoning, 1 tablespoon chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of red pepper flakes if using.

Combine gently: Use your hands or a fork to mix until just combined. Don’t overwork the meat or the meatballs may turn tough.

Shape the meatballs: Lightly oil your hands. Roll into 16–20 golf ball–size meatballs (about 1 to 1.5 inches). Place on a plate or tray.

Brown in a skillet: Heat 1–2 tablespoons oil in a large oven-safe skillet over medium-high heat. Sear meatballs in batches, turning to brown most sides, about 4–6 minutes total. They don’t need to be cooked through yet.

Finish in the oven: Transfer the skillet to the oven (or move meatballs to your prepared sheet pan) and bake 8–10 minutes, until the internal temperature reaches 165°F (74°C).

Optional sauce finish: For extra moisture, warm a cup or two of low-sugar marinara or a keto-friendly cream sauce in a pan. Gently simmer the cooked meatballs in the sauce for 3–5 minutes before serving.

Serve: Garnish with more parsley and parmesan. Pair with zucchini noodles, roasted veggies, or a crisp salad.