Whisk together all of the ingredients for your sauce and set aside.
In a large bowl, combine the ground turkey, egg, almond flour, garlic, garlic salt, and pepper.
Using your hands, roll out 56 1-inch meatballs and put it on a large plate. I use a cookie scoop to make them evenly sized.
In a large wok, heat up 1 tablespoon of sesame oil over medium-high heat. When hot, place the meatballs in the wok and cook, shaking the pan every minute or so, until the meatballs are browned on all sides and cooked through, about 10 minutes. Remove the meatballs to a plate and set aside.
Add another 1/2 tablespoon of sesame oil to your wok and cook the snap peas for about 5 minutes, or to your desired level of doneness. I like mine to be a little crunchy!
Lower the heat to medium/low and add your meatballs back in to your wok. Pour your sauce over the meat balls and snap peas. Let simmer for about 5 minutes, or until the sauce slightly thickens.
Serve and enjoy!
Servings 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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This recipe makes 8 servings of 7 meatballs. Macros include veggies & sauce.
Please note that my nutrition label is approximate and has slight rounding.