Prepare the work area and zucchini: Spiralize 2 medium zucchini and place them in a colander set over a bowl. Salt the zucchini lightly (about 1/4 teaspoon) and let them sweat while you make the meatball mixture — this draws out excess moisture so the zoodles won’t become watery when cooked.

Make the meatball mixture: In a large bowl combine 500 g ground turkey, 1/2 cup (≈56 g) almond flour, 1 tablespoon minced garlic, 1 teaspoon salt and 1/2 teaspoon black pepper, plus 1 tablespoon olive oil. Mix gently with your hands or a fork until just combined. Avoid overworking the meat — tight mixing makes meatballs dense; gentle mixing keeps them tender.

Chill and shape: Cover the bowl and refrigerate the mixture for 10–15 minutes to let the almond flour hydrate and the flavors marry; chilling firms the mix so the meatballs hold their shape during searing. After chilling, scoop roughly 2-tablespoon portions and roll into uniform balls (you should get about 16 meatballs). Consistent size ensures even cooking.

Sear the meatballs to develop color and flavor: Heat a large heavy skillet (preferably stainless steel or cast-iron) over medium-high heat and add 1 tablespoon olive oil. When the oil shimmers, add meatballs in a single layer without crowding (work in batches if necessary). Sear undisturbed 2–3 minutes per side until golden-brown — this Maillard browning adds savory depth that plain simmering cannot.

Build the marinara in the same pan: Remove seared meatballs to a plate. Lower heat to medium and add 1 tablespoon olive oil to the skillet. Add 1 tablespoon minced garlic and sauté 20–30 seconds to bloom its aromatics (don’t let it brown). Pour in the 400 g can of crushed tomatoes, stir in 1 teaspoon dried oregano, half the chopped basil (1 tablespoon), 1/2 teaspoon salt (adjust later), and 1/4 teaspoon black pepper. Scrape any browned bits from the pan — these carry intense flavor into the sauce.

Simmer gently with the meatballs: Return the seared meatballs to the pan, nestling them into the sauce so they are partially submerged. Reduce heat to low and simmer uncovered for 12–15 minutes until the meatballs are cooked through (internal temperature 74°C/165°F) and the sauce has slightly thickened. Cooking the meatballs in the sauce finishes cooking gently and infuses them with tomato flavor.

Finish the sauce: Taste and adjust seasoning — add a pinch of sugar if the tomatoes taste too acidic (optional), more salt or pepper if needed, and stir in the remaining 1 tablespoon chopped basil just before serving to preserve its fresh flavor.

Cook the zucchini noodles just before serving: Heat 1 tablespoon olive oil in a clean large skillet over medium-high. Add the zoodles and sauté 1–2 minutes, tossing constantly until just tender but still with a slight bite — overcooked zucchini turns mushy and watery. Add a pinch of salt and the remaining 1 tablespoon minced garlic in the last 30 seconds to warm it through and avoid burning.

Plate and garnish: Divide the zucchini noodles among 4 plates, spoon 4 meatballs and some marinara over each bed of zoodles, and drizzle a little extra virgin olive oil if desired. Finish with an extra basil leaf or two and a grind of fresh black pepper. Serve immediately while hot.