Whole30 Meatballs and Sauce

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  Almond Flour, Blanched(60g)
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  Garlic powder(8g)
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  Oregano, Dried(8g)
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  Onion powder(5g)
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  Fennel Seeds, Dried(5g)
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  1 teaspoon kosher salt
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  Red pepper flakes(3g)
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  Nutmeg, Ground(1g)
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  Ground Turkey, 99% Lean(907g)
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  Egg, Whole, Large
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  Parsley, Fresh(45g)
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  Pasta Sauce, Marinara, Canned(680g)
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  Olive oil(5g)

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

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  Garlic(120g)
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  Yellow Onion
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  1/2 teaspoon kosher salt
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  1/4 teaspoon ground black pepper
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  Tomato, Canned, Crushed(794g)
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  Canned Diced Tomatoes(397g)
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  Basil, Fresh(5g)
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  Oregano, Dried(3g)

Instructions

1. 1In a small bowl, whisk together the almond flour, garlic powder, oregano, onion powder, fennel seeds, red pepper flakes, and nutmeg until evenly combined.
2. 2Add the ground turkey to a large bowl, sprinkle the almond flour mixture over the top, add the beaten eggs and fresh parsley, then gently combine with a fork or your hands until evenly distributed—do not overwork or the meatballs will be tough.
3. 3Using a small scoop or spoon, shape the meat into 1½-inch balls and arrange them on two foil-lined baking sheets (you will have about 34 meatballs total).
4. 4Bake at 400°F for 10 minutes, then remove the baking sheets from the oven, gently turn the meatballs with tongs, switch the position of the sheet pans between upper and lower racks, and continue baking for 5 additional minutes until cooked through and internal temperature reaches 165°F.
5. 5While the meatballs bake, heat the olive oil in a large, deep skillet over medium-high heat, add the fresh garlic and onion, and cook for 5 minutes until the onion is soft and translucent.
6. 6Add the crushed tomatoes, diced tomatoes, fresh basil, and dried oregano to the skillet, bring to a simmer over medium heat, and cook for about 14 minutes, stirring occasionally, until the sauce thickens slightly.
7. 7Divide the cooked meatballs evenly into 17 airtight containers while hot, then ladle the sauce over the meatballs, leaving ½ inch of headspace.
8. 8Allow the containers to cool to room temperature before sealing and refrigerating for up to 5 days.