Preparation Steps

• Heat the oven to 400°F (204°C). Line a rimmed baking sheet with parchment paper or foil; if you have a small oven-safe wire rack, set it on the sheet so meatballs sit elevated for more even baking.
• In a large bowl combine the almond meal, grated Parmesan, salt and pepper. Whisk together so the dry ingredients are evenly distributed.
• Crack the eggs into a separate small bowl and beat gently with the lemon zest. Add the beaten eggs to the dry mix along with the finely chopped onion, parsley and minced garlic; stir to moisten the dry mix.
• Add the ground turkey to the bowl. Using clean hands or a flexible spatula, fold and press the mixture until just combined — avoid overworking so the meat stays tender. The mixture should hold together but not be overly dense.
• Cover the bowl and chill the mixture in the refrigerator for 10–15 minutes. This firms the mixture and makes portioning easier.
• Wet your hands lightly with water (this prevents sticking) and roll tablespoonfuls of the mixture into 1 1/2-inch meatballs, or use a 1 1/2-inch cookie scoop and press firmly to compact. Arrange the meatballs on the prepared sheet or on the rack leaving about 1/2 inch between each.
• Bake on the center rack for 18 minutes, then rotate the pan and continue baking 2–4 minutes more until meatballs register 165°F (74°C) in the center with a meat thermometer. If you like a browner exterior, switch the oven to broil and broil for 1–2 minutes, watching closely so they don’t burn.
• Remove from oven and let the meatballs rest on the pan 5 minutes before serving or cooling for storage. Serve warm, with tomato sauce, over pasta, tossed in a grain bowl, or cooled and saved for grab-and-go lunches.
• To freeze: cool completely, then transfer to a single layer on a baking sheet to flash-freeze 1 hour before packing into freezer bags, or arrange portions into smaller bags for meal prep.