Turkey Meatballs with Zucchini Noodles and Tomato Basil Sauce

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

Form the mixture into 16 meatballs, about 1.5 inches in diameter. Place on a plate and refrigerate for 10 minutes to firm up.

While meatballs are chilling, heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 3-4 minutes.

Add remaining minced garlic and cook for 30 seconds until fragrant.

Pour in crushed tomatoes, remaining dried herbs, salt, and pepper. Add red pepper flakes if using. Bring to a simmer and cook for 5 minutes.

In another large skillet, heat the remaining tablespoon of olive oil over medium-high heat. Add the chilled meatballs and brown on all sides, about 6-8 minutes total.

Transfer the browned meatballs to the tomato sauce, cover, and simmer for 10-12 minutes until meatballs are cooked through (internal temperature of 165°F).

While meatballs are cooking, use a spiralizer to create zucchini noodles. If you don't have a spiralizer, use a vegetable peeler to create long ribbons.

In a separate pan, sauté the zucchini noodles over medium heat for 2-3 minutes until just tender but still firm. Alternatively, you can microwave them for 1-2 minutes.

Stir most of the fresh basil into the tomato sauce, reserving some for garnish.

Serve the meatballs and sauce over the zucchini noodles. Sprinkle with nutritional yeast if using and garnish with remaining fresh basil.