Thai Meatballs

This recipe is from “A Saucy Kitchen.” Consider doubling the batch and freeze leftovers in individual portions sizes for another day.



1 lb ground turkey or chicken

1/2 cup shredded carrot

2 Tablespoon fresh parsley, chopped

1 red chili, chopped

1/4 cup green onion, chopped

2 Tablespoon fresh grated ginger

2 Tablespoon coconut aminos or gluten-free soy sauce

3/4 Teaspoon sea salt

Pepper to taste

1 egg

Dash red pepper flakes


1/4 cup coconut aminos or gluten-free soy sauce

1/4 cup bone broth

2 Tablespoons avocado oil

1 Tablespoon fish sauce

2 Tablespoon fresh grated ginger

1 Teaspoon chili paste

1 garlic clove crushed


1. Preheat oven to 400 degrees F.

2. In a bowl combine all of your meatball ingredients. Mix well and form into balls. If the mixture is a bit wet and sticks, wet your hand with a little water and then roll the balls.
3. Place balls on lined baking sheet and bake for 20-25 minute
4. While the meatballs are baking, combine all sauce ingredients in a small pot over medium heat. Once boiling, stir, and reduce heat to a simmer.
5. When meatballs are done pour sauce over it, or use sauce as a dipping sauce.
Servings: 15 meatballs
Serving Size: 3-4
3-4 proteins
2 fats
1/2 vegetable