I have a confession:  I’m a turkey meatball addict.

I’m pretty sure I have tried every turkey meatball recipe I’ve found.
They’re all ridic good, don’t get me wrong, but if you know me, I like to make it my own.

So after some trial and error, I give you my Asian Turkey Meatballs.

Serve them over zoodles, over rice, however you like ’em, just make sure you serve ’em!


1lb ground turkey
¼ cup bread crumbs
¼ cup panko
Small bunch of green onions, chopped and divided
1 egg
2 cloves garlic, crushed
½ tsp ground ginger
Sea salt and black pepper

1/3 cup Liquid Aminos
1tbs rice vinegar
1tbs chili paste
Dash of sesame oil
Dash of vegetable broth
Dash of ground ginger

3-4 large zucchini, ends removed
2 cloves of garlic, crushed
¼ cup white onion, chopped
1tbs sesame oil
1tbs olive oil
Sea salt and pepper

Sesame seeds, toasted



Preheat oven to 400.
Combine all ingredients for meatballs in a large bowl (only use a handful of the green onions + save the rest).


Mix well with hands + form into balls. Line a baking sheet with foil + spray with olive or coconut oil.  Evenly space meatballs on baking sheet.  Bake 15-20 minutes.


Combine sauce in small saucepan + warm on low heat – do not boil.


Spiralize or grate zucchini into “noodles” + lay on paper towel to remove any extra moisture.  Add oils to sauté pan over med-high heat.  Add onion + garlic + sauté until fragrant.  Add zucchini to pan + season with salt + pepper.  Toss around + cook until just done before it gets too mushy.  It should still have a little bite to it.


Add 1-2tbs of sesame seeds to small sauté pan over med-high heat.  Toss around until just toasted/browned.  Remove from heat.



Start with the zoodles as your base, top with a few meatballs, pour some sauce over the meatballs + sprinkle sesame seeds + green onions to garnish.  For a little spice, add some sriracha on top!

xoxo, jillian


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