Directions

1. Place the ground turkey in a large bowl and season with salt and pepper.
2. Place the beaten egg in a bowl and sprinkle with the gelatin. Allow to sit for 5 minutes, then whisk to combine.
3. Pour the gelatin mixture over the ground turkey and add the almond meal, chili powder, onion powder, 1 teaspoon of smoked paprika, and 1 teaspoon of garlic powder. Mix gently with your hands until combined.
4. Form the mixture into 1 ½ -inch balls.

5. Insert crisper plates in the baskets. Spray the meatballs with oil and place in both baskets, then insert the baskets in unit. Select Zone 1. Turn the dial to select AIR FRY. Set the temperature to 200°C and set the time to 5 minutes. Press the MATCH COOK button to copy Zone 1's settings to Zone 2. Press START/ PAUSE to begin cooking in both zones. Flip the meatballs and spray them with more oil. Cook for 4 to 7 minutes more, until an instant-read thermometer reads 75°C.

6. While the meatballs cook, place the ketchup, mustard, apple cider vinegar, and brown sugar substitute in a small saucepan over medium heat. Heat until it begins to simmer, then cook for 5 minutes. Reduce the heat to low and add the remaining teaspoons of smoked paprika, liquid smoke, remaining 1 teaspoon of garlic powder, and ½ teaspoon of salt. Cook for 5 minutes longer, stirring occasionally, until thickened.

7. Toss the meatballs with the sauce and serve warm.