Preheat the oven to 450ºF and line a large baking sheet with parchment paper.
In a medium sized mixing bowl, add the ground turkey, egg yolks, and olive oil. In a small bowl, whisk together the almond flour, granulated garlic and onion, sea salt, and pepper. Add the almond mixture to the ground turkey, and mix just to combine.
Using a spoon or a small cookie scoop, (I use a #40 scoop) portion out half the meat mixture or 18 meatballs onto the prepared cookie sheet. Lightly oil your hands and roll the meatballs into a rounder shape.
Then bake until just done in the centers, 10-12 minutes. Repeat with the remaining half of the meat mixture and bake again until done.
Let the meatballs cool to room temperature before freezing in an airtight container for 1 month.
You can also use half of this batch of meatballs right away in any recipe/sauce to serve 4.
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Notes
You definitely want to freeze these already cooked. Turkey is quite soft and while I'm sure you could freeze these raw, then transfer them to a storage container, I think their shape wouldn't be great when you thaw them. Also, you'd need to thaw them in the fridge before baking. So overall it's much simpler to cook than freeze them.