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Click on the image to download a copy of this recipe to your computer

These protein-packed morsels are a nice variation on the standard Italian-issue meatball and are quick and easy to prepare. Try serving with stir-fry and rice or pad Thai noodles and steamed broccoli trees or on top of a steaming curry bowl. You can also serve as an appetizer with toothpicks and the Tamari Lime Dipping sauce (below) or Sriracha Mayo (see Fish Sticks recipe). Let’s talk turkey!



  • 1 lb ground turkey
  • 2 garlic cloves, minced
  • 2 green onions, chopped
  • 1 Tbsp tamari or soy sauce
  • 2 Tbsp chili sauce (such as sriracha or sweet chili sauce)
  • 4 Tbsp tapioca flour (or other flour)
  • 2 Tbsp fresh cilantro or parsley
  • 1 egg
  • 1/2 tsp sea salt
  • zest of 1 lime

Sauce Ingredients

  • 1/4 cup water
  • 1/4 cup tamari (or coconut aminos if sensitive to soy)
  • 1 Tbsp coconut sugar or 1 tsp of honey
  • 2 Tbsp green onions
  • 2 Tbsp lime juice
  • 2 cloves garlic, finely chopped
  • 1/2 tsp red chilies


  1. Preheat oven to 350F.
  2. Grease baking sheets with oil.
  3. In a large bowl, whisk together egg, chili sauce, onions, garlic, tamari and lime zest.
  4. Crumble in the ground turkey and sprinkle with flour and coriander. Mix together.
  5. Form into 1-inch (2.5-cm) balls.
  6. Bake on greased cookie sheets for about 15 to 20 minutes.

Makes 36 balls


  1. In a small saucepan, warm all ingredients until the sweetener dissolves.

Helpful tip: You can also make these ahead.

Prepare meatballs and freeze, uncooked, on waxed paper on baking sheets until firm, then toss in plastic bags and freeze (up to 1 month), taking out as needed. When you bake from frozen, follow the directions as below, but add an extra 5 to 7 minutes. Another option for cooking is instead of baking in the oven, you can simmer in a coconut curry sauce (much
like you would do with “regular” meatballs in a marinara sauce) for 12 minutes, until cooked through.

From the Sspring 2016 issue of Ecoparent Magazine ( available in hard copy at Chapters/Indigo, Nature’s Fare Markets, Whole Foods, and other independent newsstands and baby stores. Dr. Heidi is a regular food and health contributor to Ecoparent.