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.
- Carrots. We use shredded carrots.
- 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:
- 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
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
- Pickled jalapeños
- Red pepper flakes
- Avocado slices