3-4sprigs of fresh oreganoor 1 teaspoon dried oregano
4tablespoonsground almondsdivided (more if needed for coating)
½teaspoonchili powdermore or less to taste
1 ½teaspoonfine sea salt
Preheat the oven to 220 degrees Celsius/ 425 degrees Fahrenheit. Line a baking tray with baking paper.
Mix: Place the ground turkey in a large bowl. Grate the onion and garlic cloves. Peel the apples and grate them as well. Add them to the meat together with the chopped herbs, grated Parmesan, lightly beaten eggs, 1 tablespoon ground almonds, chili, salt, and pepper. Combine well, but don't overmix.
Form the meatballs, about ¼ cup turkey mixture for each meatball. Press to flatten them slightly; they should now be about 5 cm/ 2 inches large. Coat them in the remaining 3 tablespoons of ground almonds. If necessary, use a little more ground almonds, but the coating should be light.
Fry: Heat half of the oil in a large cast-iron skillet or non-stick pan. Fry the turkey meatballs on medium-low heat in two batches, about 3-4 minutes, turning them a few times in between. Add the remaining oil and fry the second batch of low-carb turkey meatballs.
Bake: Transfer them to the prepared baking tray and bake in the preheated oven for about 15-20 minutes or until cooked through.