Home » Asian Turkey Meatballs with Spicy Cilantro Aioli (Whole30 and Paleo)
This is a picture of asian turkey meatballs in a bowl. The Hangry Economist.

Asian Turkey Meatballs with Spicy Cilantro Aioli (Whole30 and Paleo)

These asian turkey meatballs are loaded with veggies and served with a super fresh jalapeño cilantro aioli. They’re easy to make, dairy-free, gluten-free, and Whole30 and Paleo-compliant. Best of all, they’re delicious.

This is a side picture of a bowl of asian turkey meatballs. The Hangry Economist.

Here’s what you need.

For the Asian Turkey Meatballs:

  • Lean ground turkey. We get 93% lean, but use whatever you like.
  • Mushrooms. Baby bellas are our favorite because they’re easily accessible, inexpensive, and still have a lot of flavor. Don’t skip the mushrooms! They keep these meatballs moist.
  • Green onion
  • Fish sauce. Don’t let this ingredient intimidate you–it adds so much flavor to the finished product. You can usually find it in the condiment or international foods aisle at the grocery store. Red Boat is a Whole30 compliant brand.
  • Coconut aminos. You can also use soy sauce if you’re not following a gluten-free/Paleo/Whole30 diet.
  • Egg
  • Carrots. We use shredded carrots.
  • Cilantro
  • Pantry ingredients/spices: garlic, black pepper, salt, crushed red pepper, oil (pick something with a high smoke-point, like avocado oil).

For the spicy cilantro aioli:

  • Cilantro
  • Jalapeño
  • Mayonnaise. Make sure it’s Whole30/Paleo compliant if you’re following a Whole30/Paleo diet.
  • Fresh lime juice
  • Pantry ingredients/spices: garlic, salt, and black pepper

Kitchen Tools:

Here’s how you make the meatballs:

The meatballs are easy. In a large mixing bowl, combine ground turkey, chopped mushrooms, chopped green onions, shredded carrots, egg, minced garlic, chopped cilantro, fish sauce, coconut aminos, black pepper, salt, and crushed red pepper. I find it’s easiest to mix it all up with my hands, but a spoon works too.

This is a picture of meatball ingredients in a mixing bowl. The Hangry Economist.
This is a picture of meatball ingredients mixed up in a mixing bowl. The Hangry Economist.

Then add oil to a large nonstick pan over medium heat. Form the meat into balls with your hands, and place them into the hot pan one at a time. I make mine about 1.5-2 inches in diameter, but you can make them however big you want.

This is a picture of meatballs cooking in a pan. The Hangry Economist.

Let the meatballs cook for 2-3 minutes, or until the bottom has a nice sear. Then use tongs to flip to another side. Cook each additional side for another 2-3 minutes, or until all sides are seared and the internal temperature reaches 165 degrees, about 10 minutes. My meatballs usually end up somewhat square in shape–that’s ok…they still taste great. Because these are gluten-free and don’t have any kind of binding ingredient, they’re a bit soft and don’t always retain their shape.

This is a picture of meatballs cooking in a pan. The Hangry Economist.

Once the meatballs are done, remove the pan from the heat and set aside.

Here’s how you make the cilantro aioli:

This one is super easy…you ready?

Combine cilantro, jalapeño, mayonnaise, lime juice, garlic, salt, and black pepper in a food processor and process until smooth. Transfer to a bowl and serve with the meatballs!

This is a picture of aioli ingredients in a food processor. The Hangry Economist.
This is a picture of a bowl of spicy cilantro aioli. The Hangry Economist.

Suggested sides for these meatballs:

We like to serve these meatballs in a bowl with lots of sides. We suggest:

  • Cauliflower rice or regular rice (if you’re not following a Whole30/Paleo diet)
  • Broccoli slaw
  • Cilantro
  • Pickled jalapeños
  • Red pepper flakes
  • Avocado slices
This is a picture of an asian turkey meatball on a fork. The Hangry Economist.

If you like this recipe, you should also try:

Asian Turkey Meatballs with Spicy Cilantro Aioli (Whole30 and Paleo)

Asian Turkey Meatballs with Spicy Cilantro Aioli (Whole30 and Paleo)

These asian turkey meatballs are loaded with veggies and served with a super fresh jalapeño cilantro aioli. They’re easy to make, dairy-free, gluten-free, and Whole30 and Paleo-compliant. Best of all, they’re delicious.

Recipe by Mollie
5 from 1 vote
Course: DinnerCuisine: AsianDifficulty: Easy
Servings

3

servings
Prep time

10

minutes
Cooking time

15

minutes
Calories

600

kcal
Total time

25

minutes

Ingredients

  • For the meatballs:
  • 1 pound lean ground turkey

  • 1 cup mushrooms, finely chopped

  • 1/2 cup green onions, finely chopped

  • 1 cup shredded carrots

  • 1 egg

  • 3 cloves garlic, minced

  • 1 tablespoon cilantro, chopped

  • 1 tablespoon fish sauce (make sure it’s Whole30/Paleo-compliant if applicable to you)

  • 2 tablespoons coconut aminos (or soy sauce if not Whole30/Paleo/GF)

  • 1/2 teaspoon black pepper

  • 1/4 teaspoon salt

  • 1/4 teaspoon crushed red pepper

  • 1 tablespoon cooking oil (I use avocado oil)

  • For the spicy cilantro aioli:
  • 1 cup cilantro

  • 1/2 cup mayonnaise (Whole30/Paleo-compliant)

  • 1/2 jalapeno

  • Juice of 1 lime

  • 2 cloves garlic

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

Directions

  • In a large mixing bowl, combine ground turkey, mushrooms, green onions, carrots, egg, garlic, cilantro, fish sauce, coconut aminos, black pepper, salt, and crushed red pepper.
  • Add oil to a large nonstick pan over medium heat. Form the meat into balls with your hands, and place them into the hot pan one at a time.
  • Let the meatballs cook for 2-3 minutes, or until the bottom has a nice sear. Then use tongs to flip to another side. Cook each additional side for another 2-3 minutes, or until all sides are seared and the internal temperature reaches 165 degrees, about 10 minutes.
  • Once the meatballs are done, remove the pan from the heat and set aside. Combine the aioli ingredients in a food processor and process until smooth. Serve with the meatballs, and enjoy!

Notes

  • I make my meatballs 1.5-2 inches in diameter, but you can make yours however big you prefer.
  • My meatballs usually end up slightly square in shape–that’s ok!
  • Red Boat is a Whole30 compliant brand of fish sauce.

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