Ground turkey gets mixed with almond flour, egg, garlic, parsley, and a good hit of Parmesan, then rolled into tender, flavorful meatballs and seared until golden on the outside. They finish cooking low and slow in a rich marinara built from crushed tomatoes, sliced garlic, red pepper flakes, and torn basil, so every meatball soaks up that deep, garlicky sauce. It's a one-skillet dinner that comes together on the stovetop with minimal fuss, and the almond flour keeps the meatballs light rather than dense. Finished with fresh basil and more Parmesan, this is comfort food that feels classic in every way. It's a reliable pick to add to your gluten free dinner rotation whenever you're craving something hearty and Italian.
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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 ā do not overwork the mixture, or the meatballs will be dense.
Roll the mixture into balls about 1Ā½ inches in diameter (roughly 16 meatballs total), placing them on a plate as you go.
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