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how to make Asian turkey meatballs

Asian Turkey Meatballs

These Asian Turkey Meatballs are a quick and healthy dinner option, that is perfect served over a bed of zucchini noodles. Naturally gluten-free & delicious!
Course Main Course
Cuisine American, Asian
Keyword meatballs, turkey, turkey meatballs
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Servings
Calories 25kcal
Author Alyssa


  • 1 lb organic ground turkey
  • 1/4 cup cooked quinoa
  • 2 green onions scallions minced
  • 1/2 medium carrot grated and chopped finely
  • 1 tsp grated ginger
  • 1 tsp dried parsley
  • 1 tsp dried cilantro
  • Dash of Chinese 5 spice
  • Juice of 1 medium lime
  • Salt & pepper to taste


  • Preheat your oven to 350°F.
  • Combine the turkey and quinoa in a large bowl. Don't be afraid to get your hands dirty. Food always tastes better with some added love.
  • Now add your green onion, carrots, herbs, ginger, lime juice and salt and pepper. Stir everything together with you hands until you can easily roll them into little balls. Roll out your turkey mixture into whatever size meatballs you like (I made mine on the small side, almost bite size).
    how to make Asian turkey meatballs
  • Now, for the fun part. Make your pasta! With your new fabulous peeler, peel down a raw zucchini lengthwise, creating linguine-like strips. Peel until you start to hit the seeds and flip the zucchini 90°. When you're done, you should have an almost square core of zucchini.Place your meatballs on a baking sheet lined with parchment paper. Bake them for 10 - 20 minutes, depending on the size, until they are no longer pink in the middle.
  • Arrange your zucchini pasta in a bowl like you would any other gluten-free spaghetti. Add your meatballs on top and drizzle with extra virgin olive oil and balsamic vinegar.


Calories: 25kcal | Carbohydrates: 5g | Sodium: 81mg | Potassium: 77mg | Fiber: 1g | Vitamin A: 1335IU | Vitamin C: 7.3mg | Calcium: 12mg | Iron: 0.5mg