Thai Turkey Meatballs over Zoodles

These meatballs burst with flavor!! I made them for one of my weekly college meal-prep dishes, and I never got sick of them throughout the week! I recommend using 93/7 lean ground turkey instead of the 99% lean version. It just makes them even tastier. I hope you enjoy these meatballs as much as I did!

Serves: 4-5



  • 1 lb 93/7 ground turkey (or chicken)
  • 1 large carrot (about 1/2 cup) shredded
  • 2 TB fresh parsley chopped
  • 1/4 cup green onion tops, chopped (green parts only for Low FODMAP )
  • 2 TB fresh grated ginger
  • 2 TB Coconut Aminos or 1 -2 tablespoons gluten free soy sauce
  • 1/2-3/4 tsp salt (or to can always add more...not less!)
  • Pepper (to taste)
  • 1 egg
  • Optional:
    • Dash red pepper flakes
    • 1 red chili, chopped (I forgot this ingredient and they turned out just as fabulous)
    • Green onion tops for garnish
  • Zoodles (zucchini noodles) for serving. 1 zucchini spiralized per person** See note at bottom


  • 1/4 cup + 1 TB Coconut Aminos(or 3 tablespoons for gluten free soy sauce - tamari)
  • 1/4 cup lower sodium chicken stock
  • 2 TB sesame oil
  • 2 tsp fresh grated ginger
  • 1 tsp chili paste (I used sesame Gochujang instead -- found at Whole Foods)
  • Optional: 
    • 1 garlic clove crushed/finely minced if you're not following low FODMAP


  1. Preheat oven to 400°F. Line baking sheet with parchment paper.
  2. In a bowl: combine all of the meatball ingredients. Mix well and form into little balls (mine were smaller than a golf ball -- like about 2 TB meat mixture I'd say). The mixture will be a little wet, but you can wet your hand with a water and then roll the balls to make it easier.
  3. Place balls onto the baking sheet and bake for 15-17 minutes or until they reach 165-170°F in the very middle. Use your own discernment though based on size and your oven. It could take more or less time. 
  4. While the meatballs bake, combine all sauce ingredients in a small pot over medium heat. Once boiling, stir, and reduce heat to a low simmer. 
  5. Cook your zucchini noodles (aka, zoodles) in a large skillet over medium heat with some olive oil cooking spray. Sprinkle with a little salt and pepper. Cook until the zoodles become softer, but don't overcook them because they'll become too mushy (for my taste at least!).
  6. Divide zoodles among plates.
  7. When meatballs are done, put them over the zoodles and pour the sauce over it.

**Note: If you don't want to make zoodles or if you don't have a spiralizer, you can serve these over greens, rice, gluten-free spaghetti noodles, whatever thai noodles that happen to exist, OR just eat the meatballs by themselves as an appetizer and use the sauce for dipping. Whatever floats your boat!

{Recipe adapted from A Saucy Kitchen}