Juicy turkey meatballs bound with almond flour (gluten-free!) simmered in a rich, herby tomato sauce. High-protein, low-carb, and irresistibly comforting — a batch-cooking favourite the whole family will love.
In a large bowl, combine the ground turkey, almond flour, egg, parmesan, minced garlic, chopped parsley, dried oregano, salt, and pepper. Mix gently until just combined — do not overwork the meat or the meatballs will be dense.
With damp hands, shape the mixture into 16–20 meatballs (about 30g each). Place on a plate.
Heat 1 tbsp olive oil in a large non-stick skillet or sauté pan over medium-high heat. Working in batches, brown the meatballs on all sides for 3–4 minutes total. They don't need to be cooked through at this stage — just golden. Set aside.
In the same pan, add the remaining 1 tbsp olive oil over medium heat. Sauté the diced onion for 5 minutes until softened. Add the minced garlic and tomato paste and cook for 1 minute, stirring.
Pour in the canned crushed tomatoes. Add the dried basil, oregano, salt, and pepper. Stir to combine and bring to a gentle simmer.
Return the meatballs to the pan. Spoon the sauce over them, cover, and simmer over low heat for 15–18 minutes until the meatballs are cooked through (internal temperature 74°C / 165°F).
Serve over zucchini noodles, cauliflower rice, or alongside a green salad. Leftovers keep for 4 days in the fridge and freeze well for up to 3 months.
Carbs come from the low-GI tomato sauce and almond flour. The very high protein content can cause a delayed blood sugar rise 2–3 hours after the meal — fat and protein slow stomach emptying. Use your usual dosing method agreed with your care team for the meal bolus, log it in your journal, and monitor for a delayed rise if you've had issues with high-protein meals before.
