Savory gluten‑free, low‑carb turkey meatballs paired with a spicy aioli—perfect for keto-friendly appetizers or main dishes.

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In a bowl, combine turkey, almond flour, egg, Parmesan, garlic, parsley, oregano, salt, pepper, and red pepper flakes. Mix until just combined.
Form mixture into 1–1.5‑inch meatballs, about 16–18 total.
Heat olive oil in a large skillet over medium heat.
Add meatballs in a single layer, being careful not to crowd. Cook 4–5 minutes per side, turning to brown all sides and ensure cooked through (internal temp 165 °F).
While meatballs cook, whisk together mayonnaise, sriracha, lemon juice, and smoked paprika in a small bowl to make spicy aioli.
Once meatballs are cooked, transfer to a plate lined with paper towels to drain any excess oil.
Serve meatballs hot with spicy aioli on the side or drizzled over top. Garnish with extra parsley if desired.

For an even lower‑carb version, omit the Parmesan or substitute with a keto‑friendly cheese.
Meatballs can be baked at 375 °F for 18–20 minutes instead of pan‑frying.
Adjust sriracha amount to control spice level.
Leftovers keep in fridge for up to 3 days—reheat gently in oven or microwave.