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.

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:

• Large mixing bowl
• Nonstick pan
• Food processor
• Silicone tongs

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.

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.

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.

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!

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

If you like this recipe, you should also try:

• Grilled Chicken and Bruschetta Bowls (Gluten Free and Low Carb)
• Asian Chicken Salad with Almond Cilantro Dressing
• Cheesy Turkey Meatballs with Peppers and Onions