Thai Meatballs from Lexi's Clean Kitchen Cookbook


easy paleo recipes | lexi's clean kitchen | zoodle bowls | almond butter sauce


1 pound
Ground Turkey (or sub grass-fed-beef)
1⁄2 cup
Shredded Carrots
1⁄4 cup
chopped scallions
2 cloves
Garlic (minced)
1 tablespoon
peeled and grated fresh ginger
2 tablespoons
coconut aminos (or sub soy sauce)
1 teaspoon
Thai chili paste
1⁄4 teaspoon
fine sea salt
1⁄4 teaspoon
Ground Black Pepper
2 tablespoons
extra virgin olive oil (for the sauce)
1⁄4 cup
coconut aminos (or sub soy sauce --- for the sauce)
1 teaspoon
fish sauce (for the sauce)
1 clove
Garlic (minced --- for the sauce)
2 teaspoons
peeled and grated fresh ginger (for the sauce)
1 teaspoon
Thai chili paste (for the sauce)


  1. Preheat the oven to 350 degrees and line a rimmed baking sheeet with parchment paper. 
  2. In a large bowl, use your hands to mix together the ingredients for the meatballs until they're evenly combined. 
  3. Roll the mixture into 12 large or 16 medium-sized balls and place on the lined baking sheet. Bake for 15 minutes, or until no pink remains in their centers. 
  4. While the meatballs are baking, make the sauce. In a small saucepan, whisk together the sauce ingredients. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 5 minutes, until the sauce thickens slightly. 
  5. Pour the sauce over the meatballs and serve immediately (over cauil rice or as part of the zoodle bowl). 

Yields 4 Servings