Preheat the air fryer to 380°F (193°C) for 3–5 minutes. A hot basket helps create a light crust.

Mix the dry ingredients in a large bowl: almond flour, parmesan, parsley, garlic, onion powder, Italian seasoning, smoked paprika, salt, and pepper. This helps distribute seasoning evenly.

Add the turkey and egg to the bowl. Use a fork or your hands to gently combine. Mix just until the ingredients come together—overmixing can make meatballs tough.

Form the meatballs into 16–18 balls, about 1 to 1.25 inches each. Lightly oil your hands if the mixture is sticky.

Oil the basket with a little olive or avocado oil, or use a high-heat spray. Arrange meatballs in a single layer with a bit of space between them. Cook in batches if needed.

Air fry for 10–12 minutes, shaking or turning halfway. They’re done when the outsides are golden and the internal temperature hits 165°F (74°C).

Rest for 2–3 minutes. This helps juices redistribute so the meatballs stay moist.

Serve with low-carb marinara, pesto, or garlic butter. Pair with zucchini noodles, roasted veggies, or a simple arugula salad.