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+ servings

Thai Turkey Meatballs with Spiralized Cucumber Salad

Course Main Course
Servings 4
Author Meg's Everyday Indulgence


For the meatballs:

  • 1.25 lbs. ground turkey
  • 1/2 cup panko bread crumbs
  • 2 garlic cloves, grated
  • 1 tsp. grated ginger
  • 1 tsp. kosher salt
  • 3 Tbsp. Thai sweet chili sauce
  • 2 Tbsp. thinly sliced green onions + more for garnish
  • Coconut oil, for pan frying

For the cucumber salad:

  • 2 English cucumbers, spiralized
  • 2 1/2 Tbsp. rice wine vinegar
  • 1 Tbsp. Thai sweet chili sauce
  • 1/2 tsp. sesame oil
  • 1 tsp. sesame seeds
  • 1/4 tsp. kosher salt


  • For the cucumber salad: whisk together the vinegar, sweet chili sauce, sesame oil, sesame seeds and salt. Toss cucumbers in the sauce and refrigerate.
  • Heat skillet over medium heat. In a large bowl, combine ground turkey, panko, garlic, ginger, salt, sweet chili sauce and green onions. Form into balls. 
  • Melt a couple tablespoons of coconut oil in skillet. Cook meatballs until caramelized and cooked through. 
  • Yields 22 meatballs.