Ingredients:

  • 1 lb (450g) lean ground turkey (93% lean)
  • 1 large (50g) egg, lightly beaten
  • 1/4 cup (30g) almond flour
  • 1/4 cup (25g) grated Parmesan cheese
  • 3 cloves (9g) garlic, minced
  • 1/4 cup (10g) fresh parsley, finely chopped
  • 1 tsp (5g) salt
  • 1/2 tsp (3g) black pepper
  • 1 tsp (2g) dried oregano
  • 1 tbsp (15ml) olive oil

Instructions:

  1. In a large bowl, whisk together the lightly beaten egg, grated Parmesan cheese, minced garlic, finely chopped parsley, salt, black pepper, and dried oregano.
  2. Gently fold in the lean ground turkey and almond flour. Mix using your hands just until combined; avoid overmixing to ensure the meat remains tender.
  3. Scoop approximately 1.5 tbsp (25g) of the mixture and roll between palms to create smooth spheres. Place on a parchment-lined baking sheet with one inch of space between each.
  4. For oven-baked: Preheat oven to 400°F (200°C), brush the tops of the meatballs lightly with olive oil, and bake for 15–18 minutes. For air fryer: Arrange in a single layer and air fry at 375°F (190°C) for 10–12 minutes, shaking the basket halfway through.
  5. Remove the meatballs when they are mahogany-colored and the internal temperature reaches 165°F (74°C) on a meat thermometer.