Tender, herb-flecked turkey meatballs simmered in a garlicky crushed tomato sauce — this is the kind of comfort food that also happens to be genuinely good for you. Ground turkey keeps things lean, while almond flour steps in as the binder, replacing refined breadcrumbs with a wholesome alternative that supports an anti-inflammatory approach without sacrificing texture. Extra virgin olive oil does double duty here, used both for searing the meatballs to a golden crust and for blooming the garlic and red pepper flakes that give the marinara its depth. Crushed tomatoes, fresh basil, oregano, and parsley round out a sauce built entirely on real, recognizable ingredients — no mystery additives, no processed fillers. The meatballs get seared first for flavor, then finish cooking right in the sauce, soaking up every bit of that bright, herby tomato goodness. It comes together in one skillet and serves four, making it an easy weeknight win that feels far more indulgent than it actually is.
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Combine the ground turkey, almond flour, egg, Parmesan, minced garlic, parsley, oregano, salt, black pepper, and red pepper flakes in a large mixing bowl. Mix with your hands until just combined — do not overwork the mixture, or the meatballs will be dense.
Roll the mixture into balls about 1½ inches in diameter (roughly 16 meatballs total), placing them on a plate as you go.
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