Add all of the ingredients to a stand mixer fitted with the paddle attachment. Mix until the ingredients are well-incorporated and the meat begins to ball up. Note: If you don't have a mixer, you can mix everything by hand (yes, with your actual hands) in a mixing bowl. 

Form balls out of the turkey meatball mixture (mine were 1-1/2 to 2 inches in diameter), and place them on a plate.

Heat a large (10-inch) cast iron skillet to medium-high and add enough olive oil (or algae oil or cooking oil of choice) to generously coat the surface. Once the skillet is hot, carefully place the meatballs on the hot surface, giving ample room between each ball. 

Cook for 1.5 minutes, flip the meat balls over, then cook an additional 1.5 minutes. Turn the meatballs a couple more times to get a good sear on them, but don't cook them all the way through. Reduce the heat to medium.

Carefully add the sauce to the skillet (if the skillet is too hot, the sauce will splatter out..watch out for sauce debris). Cover the skillet and allow the meatballs to cook at a gentle boil for 20 minutes (or cook over medium-low at a simmer for an hour). 

Serve meatballs over choice of zoodles, rice, pasta, gluten-free noodles, etc.