In a small bowl, whisk together the room temperature eggs and tomato paste until well combined. Add the Italian seasoning, onion powder, salt, pepper, and red pepper flakes, stirring until the spices are evenly distributed throughout the wet mixture. Set aside while you prepare the main ingredients—this allows the flavors to begin melding together.

Place the ground turkey in a large mixing bowl and add the freshly grated parmesan cheese and minced garlic. I find that grating the cheese fresh rather than using pre-shredded helps it melt better into the meatballs during cooking. Mix these ingredients together gently with your hands until just combined—don't overmix, as this can make the meatballs tough and dense.

Pour the egg and spice mixture from Step 1 into the turkey mixture from Step 2. Using your hands, fold everything together gently until the ingredients are evenly distributed and the mixture comes together. The mixture should be moist but hold together—if it feels too wet, let it rest for a minute as the cheese will help bind everything.

Wet your hands slightly with cold water to prevent sticking. Using a spoon or your hands, scoop out portions of the mixture and roll them into balls roughly 1.5 inches in diameter. Place the shaped meatballs on a plate or parchment paper—you should have about 16-18 meatballs. Wetting your hands is key; it makes shaping much easier and prevents the mixture from falling apart.

Heat the olive oil in a large skillet over medium-high heat until shimmering. Once hot, carefully add the meatballs in a single layer (work in batches if needed to avoid crowding). Allow them to cook undisturbed for 3-4 minutes until the bottoms are golden brown, then roll them over and cook for another 2-3 minutes on the second side. The browning creates flavor and helps them hold their shape when sauced.

Pour the marinara sauce over the browned meatballs, tilting the skillet so the sauce coats them evenly. Cover the skillet with a lid and reduce heat to medium-low. Simmer for 10-12 minutes, gently stirring halfway through to ensure even coating and cooking. The meatballs will finish cooking through in the sauce while absorbing the flavor. I always reach for Rao's marinara because it has minimal carbs and tastes fresher than most store brands.

Transfer the meatballs and sauce to a serving dish or divide among plates. Serve hot, optionally over low-carb noodles or spiralized vegetables if desired. The meatballs can also be enjoyed on their own as a standalone dish or appetizer.