Whole30 Meatballs and Sauce

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  0.3 cup Almond Flour, Blanched
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  1.5 tsp Garlic powder
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  1 tsp Onion powder
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  1 tsp Fennel Seeds, Dried
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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp Red pepper flakes
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  0.3 tsp Nutmeg, Ground
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  2 lbs Ground Turkey, 99% Lean
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  1 Egg, Whole, Large(44g)
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  3 tbsp Parsley, Fresh
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  24 oz Pasta Sauce, Marinara, Canned
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  1 tsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 Garlic(6g)
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  1 Yellow Onion(110g)
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  0.5 tsp 1/2 teaspoon kosher salt
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  0.3 tsp 1/4 teaspoon ground black pepper
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  28 oz Tomato, Canned, Crushed
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  14 oz Canned Diced Tomatoes
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  1 tsp Basil, Fresh
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  0.5 tsp Oregano, Dried

Instructions

1. 1In a small bowl, whisk together the almond flour, garlic powder, dried oregano, onion powder, fennel seeds, kosher salt (1 teaspoon), crushed red pepper flakes, and ground nutmeg until evenly combined.
2. 2Add the ground turkey to a large bowl, sprinkle the almond flour mixture over the top, then add the beaten egg and 3 tablespoons fresh parsley. Gently combine with a fork or your hands until evenly distributed — do not overwork or the meatballs will be tough.
3. 3Shape the mixture into 1½-inch balls and arrange on two foil-lined baking sheets. You should have about 34 meatballs total.
4. 4Bake at 400°F for 10 minutes, then remove from the oven, gently turn each meatball with tongs, and switch the sheet pans between racks. Continue baking for 5 more minutes until the internal temperature reaches 165°F and the exteriors are lightly golden.
5. 5While the meatballs bake, heat the olive oil in a large deep skillet over medium-high heat. Add the minced garlic and chopped onion and cook for 5 minutes, stirring occasionally, until the onion is soft and translucent.
6. 6Add the crushed tomatoes, diced tomatoes, dried basil, dried oregano (½ teaspoon), kosher salt (½ teaspoon), and ground black pepper. Bring to a simmer over medium heat and cook for 14 minutes, stirring occasionally, until the sauce thickens slightly. (Alternatively, use 24 ounces of jarred prepared tomato-based pasta sauce heated through in place of steps 5–6.)
7. 7Add the baked meatballs to the skillet and gently stir to coat with the sauce. Simmer together for 2–3 minutes so the meatballs absorb the flavors.
8. 8Divide the meatballs and sauce evenly into meal-prep containers. Garnish with additional fresh parsley, allow to cool to room temperature, then seal and refrigerate for up to 5 days.