Air Fryer Turkey Meatballs with Zucchini Noodles and Pesto

In a large bowl, combine 1 pound of ground turkey, 1 beaten egg, 1/4 cup almond flour, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix until just combined, being careful not to overmix.

Form the mixture into 12-14 meatballs, about 1.5 inches in diameter.

Preheat your air fryer to 375°F (190°C) for 3 minutes.

Place the meatballs in the air fryer basket, leaving space between each. You may need to cook in batches depending on your air fryer size.

Cook the meatballs for 12-15 minutes, turning halfway through, until they reach an internal temperature of 165°F (74°C).

While the meatballs are cooking, make the pesto. In a food processor, combine 2 cups packed fresh basil leaves, 1/4 cup pine nuts, 1 garlic clove, and 1 tablespoon lemon juice. Pulse until coarsely chopped.

With the processor running, slowly drizzle in 1/3 cup olive oil until smooth. Add 1/4 cup grated Parmesan cheese and pulse a few times to combine. Season with salt and pepper to taste.

Using a spiralizer, turn 3 medium zucchini into noodles. If you don't have a spiralizer, use a vegetable peeler to create long, thin strips.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and cook for 2-3 minutes until just tender but still firm. Be careful not to overcook or they'll become soggy.

Drain any excess water from the zucchini noodles and transfer to serving plates.

Top the zucchini noodles with the cooked turkey meatballs, a generous spoonful of pesto, and garnish with halved cherry tomatoes.

Serve immediately with additional grated Parmesan cheese if desired.