In a bowl, combine the ground turkey, Parmesan cheese, chopped basil, minced garlic, onion powder, dried oregano, egg yolk, and almond flour. Mix until thoroughly combined.
Using your hands, form the mixture into small meatballs, aiming for about the size of a walnut.
Place the meatballs on a baking sheet lined with parchment paper.
Bake the meatballs in the preheated oven for about 15-20 minutes, or until they are golden brown and cooked through.
While the meatballs are baking, use a vegetable peeler to slice the zucchini into thin ribbons.
Heat a drizzle of oil in a large pan over medium heat. Add the zucchini ribbons and sauté for 2-3 minutes until just tender. Season with salt and pepper to taste.
Serve the turkey meatballs on a bed of zucchini ribbons, garnished with additional fresh basil if desired.
