Friday Foodspiration: Thai Meatballs with Tangy Slaw


Thai Meatballs with Tangy Napa Cabbage Slaw

This dish is bursting with all the flavors from your favorite Thai restaurant . . . but better AND healthier.  You can’t get much cleaner than ground turkey, cabbage, and fresh herbs.  And although bursting with flavor, it’s mild enough for the whole family to enjoy.  

Paleo. Keto. Gluten Free. Grain Free. Dairy Free. 



  • 1 lb Ground Turkey
  • 4 Green Onions, sliced
  • 1 tbsp Ginger, minced
  • 2 cloves Garlic, minced
  • 1 tbs Coconut Amines (or soy sauce)
  • 1 tbsp Lime Juice
  • 1 tbsp Sesame Oil
  • 1 tbsp Sesame Seeds, toasted


  • 1 Napa Cabbage, chopped
  • 5 Basil Leaves, thinly sliced
  • 2 tbsp Cilantro, chopped
  • 1 Green Onion, sliced
  • 1/4 cup Rice Vinegar
  • 1 tbsp Sesame Oil
  • 5 tsp Avocado Oil Mayonnaise
  • 1 tbsp Lime Juice
  • 1/4 cup Almond, toasted slivers


  1. Preheat oven to 400 degrees, line a baking sheet with parchment paper and drizzle with sesame oil.
  2. Mix all ingredients for meatballs, except sesame oil and seeds, until combined. 
  3. Using about 2 tablespoons of meat, form meatballs and place on the baking sheet. 
  4. Bake the meatballs for 20 minutes or until fully cooked, turning halfway through.
  5. Meanwhile, make the slaw by combining cabbage, spices, and onion.
  6. In a small bowl whisk together the vinegar, oil, mayonnaise, and lime juice. 
  7. Pour dressing over slaw and mix well. 
  8. To assemble, place the slaw on the plate, top with meatballs toasted sesame seeds and top the entire dish with almond slivers. 

Optional: Serve with additional lime, cilantro, or store-bought sweet chili sauce.