• Preheat oven to 400°F.
• Line a baking sheet with parchment paper and lightly grease with avocado oil or spray.
• In a large bowl, combine the ground meat, egg, almond flour, parsley, garlic, salt, pepper, oregano, onion powder, and red pepper flakes. Mix gently with your hands until just combined—don’t overmix.
• Form into 16 meatballs and arrange evenly on the prepared baking sheet.
• Bake for 15–18 minutes, or until the internal temperature reaches 160–165°F and the outsides are lightly browned. Broil for 1–2 minutes at the end for extra color, if desired.

While the meatballs bake, make the marinara:

• Heat olive oil in a large skillet over medium heat.
• Add onion and sauté for 3–4 minutes until softened. Add garlic and cook for another 30 seconds.
• Stir in the crushed tomatoes, tomato paste, oregano, salt, and pepper. Bring to a slight boil then reduce heat to let simmer for about 5-7 minutes.
• Transfer the baked meatballs into the sauce and gently stir to coat. Simmer uncovered for 5–10 minutes to let the flavors come together.

To Serve:

• Finish with torn fresh basil and serve warm over zucchini noodles, gluten-free pasta (or regular, if no gluten sensitivities), or spaghetti squash.

To Store:

• The meatballs and marinara can be stored separately or together in airtight containers, and should be cooled completely before storing. In the fridge, both will keep for up to 4–5 days.
• You can freeze the meatballs either before or after cooking, but I recommend baking them first so they hold their shape and reheat more easily. If baking first, let them cool completely, freeze on a baking sheet so they don’t stick together, then transfer to a freezer bag or airtight container. They’ll last 2–3 months.
• The marinara sauce can also be frozen in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating, or warm gently on the stove.