These lean and tasty Paleo Thai Turkey Meatballs are full of that fresh Asian flavor you love with the versatility to be an appetizer or main!
Whether you’re meal prepping some protein for the week ahead or you’re hosting a party to watch the big game, these Paleo Thai Turkey Meatballs are full of fresh Asian flavor that’ll keep you coming back for more!
You may have noticed that my last couple of recipes have been either Paleo, Whole30 or just wholesome in general. No, we’re not turning My Modern Cookery into a 100% healthy blog over here, but It’s a no-brainer to post healthier recipes this time of year. That being said, I feel like the way we’re currently eating is always going to be reflected on the blog. Instead of doing a round of Whole30 this January, I decided to try adapting my diet to be more sustainable for the long term instead of just getting through 30 (gruesome) days. For me, that means allowing things like beans for some filling plant-based protein. Whole30 and Paleo both rely heavily on animal protein and I’m also trying to reduce the amount of red meat that I consume so I feel like I’ve been able to tailor several eating plans to make something that fits for me and my family. This way, I also don’t have to feel guilty if I enjoy some popcorn on the weekend or feel like I have to “start over” if I’m so bold as to eat honey.
I’ve been really inspired by the journey of Natalie from Tastes Lovely. She’s done a similar thing where she created a Clean Keto which is a clean mix of Whole30 and Keto. Basically she gets the best of both worlds and she’s seen some amazing healthy results. My main objective is to feel amazing and energetic all day long, and I’m a big believer that the food you fuel your body with is a big part of that. If you have any tips or fave recipes I’d love to hear about them!
- Olive oil spray
- 1 lb ground turkey or chicken
- 1 tsp grated ginger
- 3 cloves garlic, minced
- zest of 1 lime
- 1 red chile, minced
- ¼ cup fresh cilantro, finely chopped
- 1 tbsp fish sauce
- ¾ cup almond flour
- 1 egg
- 1 tbsp coconut aminos
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tbsp almond butter
- 1 tbsp chili paste or hot sauce (sugar-free)
- ¼ tsp ground ginger
- ⅛ tsp pepper
- Preheat oven to 425ºF. Spray a baking sheet with olive oil spray.
- Place all of the meatball ingredients except for the olive oil spray in a large bowl. Mix well with your hands. If the mixture seems a bit wet, ad a bit more almond flour until everything comes together. Using a cookie scoop, roll out each of the meatballs and place them on the greased baking sheet.
- Spray the tops of the meatballs generously with the oil spray, then bake for 20 - 25 minutes or until golden brown and cooked through.
- While the meatballs cook, make the dipping sauce.
- Add all of the sauce ingredients to a medium mixing bowl. Whisk together and set aside.
- Serve the meatballs warm with the dipping sauce on the side!