Make sure to carefully follow each step of the instructions for the best results :
- Mix the meatballs.
In a large bowl, combine the ground turkey, almond flour, egg, garlic, Parmesan, parsley, Italian seasoning, salt, and black pepper. Mix just until everything is combined, then shape into small meatballs. Try not to overwork the mixture so the meatballs stay tender. - Cook the meatballs.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook for 8 to 10 minutes, turning gently as they brown, until they are cooked through. Transfer them to a plate once done. - Warm the sauce.
In the same skillet, add a little more olive oil if needed, then stir in the garlic and red pepper flakes. Cook for about 30 seconds, then pour in the marinara sauce and let it simmer for 2 to 3 minutes. Return the meatballs to the skillet and spoon the sauce over them. - Cook the zucchini noodles.
In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add the zucchini noodles and cook for 2 to 3 minutes, tossing gently, until just softened. Don’t cook them too long or they’ll release too much water. - Serve warm.
Divide the zucchini noodles between bowls and top with the turkey meatballs and sauce. Finish with chopped basil or parsley and extra Parmesan if you like.