Preheat oven to 425 degrees. For the meatballs, combine chicken, almond meal, egg, parmesan, basil, and garlic powder in a large bowl. Mix well.
Form into small, one inch meatballs and place on a parchment paper lined baking sheet. Bake for 10 minutes, or until chicken is cooked.
While the meatballs are baking, heat olive oil in a large saucepan over medium heat. Add garlic and cook for 1 minute. Add the crushed tomatoes, basil, and salt. Bring to a low boil and simmer for 10 minutes.
Place cooked meatballs in the sauce and top with additional parmesan cheese and basil if desired.
Note: the tomatoes are the main source of carbs in this recipe, so limit the sauce accordingly when serving if paying close attention to carb count.