Thai turkey meatballs are baked, then combined with spiralized zucchini noodles and finished with a tangy soy‑sriracha‑lime‑honey glaze in this flavorful, light dish!
After spotting this recipe, I decided to adapt it because ground turkey can sometimes be bland. These Thai turkey meatballs deliver plenty of flavor thanks to garlic, fresh ginger, cilantro and sesame oil. Baking the meatballs instead of frying and serving them with zucchini noodles makes the meal lighter—about 303 calories per serving—while still satisfying.
The meatball mix includes green onions, garlic, soy sauce, sesame oil, cilantro, and grated ginger. Chia seeds are used as a binder so eggs aren’t required. Baking the meatballs keeps them tender and reduces added oil, and the quick soy‑lime glaze brightens the whole dish.
Scroll down to the recipe card at the bottom for ingredient amounts and step‑by‑step instructions.
How to Make Thai Turkey Meatballs and Zoodles
Start by combining the meatball ingredients in a large bowl: ground turkey breast, minced garlic, grated ginger, chopped green onions (white and light green parts), chopped cilantro, sesame oil, low‑sodium soy sauce, and chia seeds. The chia seeds absorb moisture and help bind the mixture together after chilling.
Mix thoroughly with clean hands or a fork until well combined. Cover and refrigerate the mixture for 30 minutes so the chia seeds can form a gel and firm up the mixture.
Form the Meatballs
Preheat your oven to 400°F and line a 13×9 inch baking sheet with parchment paper. Use a heaping tablespoon of the turkey mixture for each meatball and roll gently between your palms to form balls. This batch makes approximately 18 meatballs.
Note: The recipe as written yields three servings (three meatballs per serving). If you prefer more servings, double the zucchini and glaze to serve six, or freeze any leftover baked meatballs for another meal.
Place each meatball on the prepared baking sheet, leaving space between them.
Bake the Meatballs
Bake the meatballs at 400°F for 10 minutes, then remove the sheet and turn each meatball to the other side. Return to the oven and bake for another 10 minutes, until cooked through and golden brown on the outside.
Prepare the Glaze and Zoodles While Meatballs Bake
Whisk together the glaze: low‑sodium soy sauce, fresh lime juice, honey, and sriracha. Set aside.
Use a spiralizer to turn three medium zucchinis into zucchini noodles (zoodles). If you don’t have a spiralizer, peel the zucchini into long thin strips with a vegetable peeler and cut into noodle‑like strands. Blot the zoodles with paper towels to remove excess moisture and set aside.
Finish Cooking
After baking for 10 minutes, flip the meatballs and continue baking another 10 minutes. They should be golden brown and cooked through when finished.
Pour the prepared glaze into a large skillet and bring to a boil over medium‑high heat. Cook until the glaze thickens slightly (about a minute), stirring frequently. Add half of the meatballs (about nine) and gently coat them with the glaze. Push the meatballs to one side of the skillet, add the zoodles, and toss to coat with the glaze. Cook the zoodles 4–5 minutes until al dente.
To Serve
This recipe makes three servings of zoodles with meatballs (three meatballs per plate). Divide the zoodles among three plates and top each portion with three meatballs. If you’re hungrier, use four meatballs per serving. The remaining baked meatballs can be frozen for later use or saved for an additional meal.
You can substitute ground chicken breast for turkey if you prefer. This dish is a quick, flavorful weeknight meal that balances lean protein and vegetable noodles with a bright, slightly spicy glaze.
Recipe Card
- 1 pound ground turkey breast
- 3 cloves garlic, finely minced
- 1½ teaspoons fresh ginger, peeled and grated
- 3 stems green onions (white/light green), chopped
- 1/4 cup fresh cilantro leaves, finely chopped
- 2 teaspoons sesame oil
- 1½ teaspoons low‑sodium soy sauce
- 2 Tablespoons chia seeds
- 3 medium zucchinis
- 3 Tablespoons low‑sodium soy sauce
- Juice of 1/2 large lime
- 1 Tablespoon honey
- 1 Tablespoon sriracha sauce
- Combine meatball ingredients in a large bowl. Mix until completely combined. Cover and refrigerate 30 minutes to allow chia seeds to gel and bind the mixture.
- Preheat oven to 400°F and line a 13×9 inch baking sheet with parchment paper. Form about 18 meatballs using a heaping tablespoon of mixture for each and place on the sheet.
- Bake 10 minutes, turn each meatball, then bake another 10 minutes until cooked through and golden brown.
- While meatballs bake, whisk glaze ingredients together and spiralize zucchini into zoodles. Blot zoodles with paper towels to remove excess moisture and set aside.
- Pour glaze into a large skillet and bring to a boil over medium‑high heat. Cook until slightly thickened (about a minute). Add half the meatballs and coat with glaze. Push meatballs to one side, add zoodles, and toss to coat. Cook 4–5 minutes until zoodles are al dente.
- Divide zoodles among three plates and top each with three meatballs. Enjoy.
Since this recipe uses only half the baked meatballs during the final step, you can freeze the leftover meatballs for another meal or increase the zoodles and glaze to serve more people.
