Ingredients
Scale
- 1 lb Lean Ground Turkey (93% lean is best)
- 1 large Egg, beaten
- 1/4 cup Almond Flour (or grated Parmesan cheese)
- 2 cloves Garlic, minced
- 1 teaspoon Dried Oregano
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 tablespoon Fresh Parsley, chopped
- Olive oil spray
Instructions
- In a large mixing bowl, combine the ground turkey, beaten egg, almond flour, minced garlic, oregano, onion powder, smoked paprika, salt, pepper, and fresh parsley. Use your hands or a fork to mix everything together until just combined. Be careful not to overwork the meat, as this can lead to tough meatballs.
- Scoop about 1.5 to 2 tablespoons of the mixture and roll it between your palms to form a smooth ball. You should end up with approximately 12 to 16 meatballs depending on the size. Aim for uniform sizing so they all cook evenly in the air fryer.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Lightly spray the air fryer basket with olive oil spray. Place the meatballs in the basket in a single layer, ensuring they do not touch. This allows the hot air to circulate freely around each meatball for the best texture.
- Cook the meatballs at 400°F for 10 to 12 minutes. Halfway through the cooking time, gently shake the basket or use tongs to turn the meatballs. This ensures even browning on all sides. Use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- Remove the meatballs from the air fryer and let them rest for 3 to 5 minutes. This resting period allows the juices to redistribute, ensuring every bite is moist and tender. Serve warm with your favorite low-carb dipping sauce or over a bed of greens.
- Cook Time: 27 minutes