Preheat the oven to 400°F (200°C). Line a heavy-duty rimmed baking sheet with parchment paper or a silicone baking mat.

In a large mixing bowl, combine the beaten egg, almond flour, parmesan cheese, minced garlic, chopped parsley, oregano, onion powder, salt, and pepper. Stir until a consistent paste is formed.

Add the ground turkey to the bowl. Using clean hands or a stand mixer with a paddle attachment on low speed, incorporate the turkey into the binder paste until just combined. Avoid over-mixing to prevent a rubbery texture.

Using a 1.5-inch cookie scoop, portion the mixture into approximately 16 equal spheres. Roll each between palms to smooth the surface.

Arrange the meatballs on the prepared baking sheet, ensuring at least 1 inch of clearance between each unit to facilitate even heat distribution and browning.

Bake for 18 to 20 minutes, or until the internal temperature reaches a minimum of 165°F (74°C) as measured by a calibrated digital meat thermometer.

For immediate consumption, rest for 5 minutes. For prepper storage, cool completely to room temperature, then flash-freeze on the tray for 2 hours before transferring to vacuum-sealed bags.