Prep aromatics and zucchini: Finely mince 2 cloves garlic and dice the onion (about 1/4 cup). Pat the spiralized zucchini with paper towels to remove excess moisture. Removing surface water prevents soggy noodles and helps the sauce cling to them.

Make the meatball mix: In a bowl, combine 6 oz ground turkey, 1/4 cup almond flour, 1 large beaten egg, half the minced garlic (reserve the other half for the sauce), 1/4 cup finely diced onion, 1 tsp Italian seasoning, 1/4 tsp freshly ground black pepper and 1/4 tsp salt. Mix gently with your hands or a fork until just combined. Why: Overworking green turkey can make meatballs tough; gentle mixing keeps them tender while the almond flour and egg bind and add moisture.

Form and chill the meatballs: Wet your hands slightly and roll the mixture into 8 small, walnut-sized meatballs (about 1 inch diameter). Place them on a plate and chill in the refrigerator for 8–10 minutes while you start the sauce. Why: Chilling firms the meat so the balls hold their shape when searing.

Brown the meatballs: Heat 1 tbsp olive oil in a 10-inch skillet over medium-high heat until shimmering. Add the meatballs in a single layer (work in two batches if necessary) and brown on all sides, about 2–3 minutes per side, turning gently. You are not cooking them through — you’re developing a golden crust (Maillard reaction) that adds flavor and texture. Transfer browned meatballs to a plate.

Build the tomato-basil sauce: Reduce heat to medium, add the remaining 1 tbsp olive oil to the skillet, then add the reserved minced garlic and remaining diced onion. Sauté 1–2 minutes until translucent and fragrant — this softens the aromatics and mellows raw sharpness. Add 1 cup crushed tomatoes, 1/2 tsp salt, 1/8 tsp red pepper flakes (if using), and a splash (1–2 tbsp) water if the tomatoes are very thick. Stir to combine and bring to a gentle simmer.

Finish cooking the meatballs in the sauce: Gently nestle the browned meatballs into the simmering tomato sauce, spooning some sauce over the tops. Cover partially and simmer for 8–10 minutes, turning once halfway through so they cook evenly. Why: Finishing in sauce ensures the meatballs cook through without drying and infuses them with tomato-basil flavor.

Season and finish the sauce: Taste the sauce and adjust salt and pepper. Stir in the chopped fresh basil about 1 minute before you take the pan off the heat to preserve its bright, aromatic flavor.

Warm and dress the zucchini noodles: Meanwhile, heat a separate non-stick skillet over medium heat. Add the spiralized zucchini and a pinch of salt, and sauté, tossing frequently, for 1–2 minutes until warmed but still slightly firm (al dente). Why: Zucchini cooks very fast; overcooking makes it watery and mushy. Salt draws out a little moisture but quick sauté keeps texture.

Plate: Divide the zucchini noodles between two plates, spoon 3–4 meatballs and ample tomato-basil sauce over the noodles, and finish with a few torn basil leaves and a light drizzle of extra-virgin olive oil if desired. Why: Resting the meatballs briefly in the sauce and serving over lightly dressed zoodles ensures balance of textures and temperature.

Optional finish: For an extra touch, grate a small amount of Pecorino Romano or Parmesan over each plate (skip for dairy-free).