Thai Meatballs

It took me a good three attempts to perfect these Thai Turkey Meatballs. The first time, the flavors just weren’t there. The second attempt was better, but needed a little more. Third times a charm because these FLEW off the plate. We couldn’t stop talking about how much we loved them and wanted them again. Loaded with veggies and infused with the perfect flavor combination of ginger, chili, garlic, and more!

Paleo Thai Meatballs | Lexi's Clean Kitchen   Thai Meatballs

Paleo Thai Meatballs | Lexi's Clean Kitchen

Thai Meatballs

Paleo Thai Meatballs

Prep Time 10 min Cook Time 20 min Serves 4





    • Preheat oven to 375
    • In a bowl combine all meatball ingredients
    • Mix well and form into balls
    • Place balls on lined baking sheet and bake for 15-20 minutes
    • While baking, combine all sauce ingredients in a small pot over medium heat
    • Once boiling, stir, and reduce heat to a simmer
    • When meatballs are done pour sauce over it, or use sauce as a dipping sauce

    Recipe Notes

    • *Can sub sriracha for chili paste
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    New England Friends!


    Last week I shared with you the intro video about the new MyMixx App for Star Market. You can easily sign up online or download the app on your mobile device and instantly start saving! Some of the brands I use daily in my cooking can be found at a really good price at this market. I always head right to the organic produce section, followed by their section with gluten-free flours and natural/organic products.

    Some of my favorite finds? Al Fresco Chicken Sausage, Applegate Nitrate-Free Bacon, Enjoy Life’s Chocolate Chips, Kind Bars, Pure Bars, Larabars, Kefir & Zevia (for Mike), MaraNatha Almond Butter, Sambazon Acai, Simply Organic Extracts, C20 Coconut Water Spectrum Shortening, Thai Kitchen Organic Coconut Milk, Bob’s Red Mill Ground Flaxseed, Tapioca, and Coconut Flour

    This is a sponsored conversation written by me on behalf of Star Market. The opinions and text are all mine.

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    37 comments on “Thai Meatballs

    • These look terrific. May give them a try this week with my family. I laughed when I saw your comment about Sushi. Tried this at home also, but my rolls were too thick with rice. Just couldn’t get the right amount of rice in the roll to make it hold together, too much. Any hints from your class?

    • These sound amazing Lexi!! And look so good. Glad you had an awesome weekend. A night making sushi followed by meals out and shopping sounds like it was a great way to spend a few days.

        • Currently, no because of the chile paste and red pepper flakes. However, I am starting to think about some reintroductions. Overall, I haven’t really felt different doing AIP. I have an appointment with my endocronologist next week. Hopefully I’ll get more blood tests done to see how my thyroid levels are doing and then go from there. Will let you know how it turns out (I’ve been missing not tasting some of the goodies you’ve posted recently). 😀

    • Natalie Zacher says:

      I loved the flavors in these meatballs. The meatballs and sauce were on the salty side for me so I would eliminate the salt in the recipe and find some amino that is low sodium. I would also double the amount of sauce for the meatballs; I found that it wasn’t enough as a single recipe.

    • HI Can’t wait to make these tonight (finally)!! How many meatballs would you say is a serving size? Thank you for all your recipes and cook book!!!


    • These look great, I can’t wait to try! Do you know if there is anything to sub the coconut aminos with? Thanks!

    • Emily Workman says:

      So excited for these but they are sooo sticky! Whats your trick to rolling them into balls when they get stuck all over your fingers? Thanks!

    • Patty Bocciarelli says:

      I’ve never heard of amminos, are they better for you than tamari or soy?
      If you don’t like fish sauce can I omit it?

    • These are absolutely amazing! I make a few without chili paste for the kids and then add extra for the hubs and myself. Everyone absolutely loves these over rice!

      5.0 rating

    • I made these today, using a #100 disher ((1.8 teaspoons) to portion. They were adorable little hors d’oeuvres! I served them on a square plate, with the dipping sauce in the center (in a square bowl). HUGE hit, and I will make them again and again!

      5.0 rating

    • Love these meatballs!!! This recipe is very forgiving, I’ve added chopped red bell peppers and mushrooms to get some extra vegetables in. Make extra, you won’t regret it because they are so good reheated!

      5.0 rating

    • Monica Beback says:

      These were so flavorful and delicious- and all three of my children enjoyed them as well!!! That’s a win in my book! Served them with a yummy crunchy Asian style broccoli slaw 👍🏼

    • These meatballs were so delicious! The flavors were amazing and it is a nice quick recipe! I served them with sautéed sweet potato noodles.

      5.0 rating

    • After I made these the first time my husband declared them “the best thing I have ever made.” Really?! Haha! I make them weekly now. My toddler likes them if I make them in a stick shape. I like to dip mine in a sweet Thai chili sauce too. Great with rice and a chopped Asian salad. The fresh ginger is everything!

      5.0 rating

    • Another go to recipe for our family. We served them rice noodles (for those that aren’t watching carbs) and zucchini noodles for the rest of us. They are loaded with flavor. Easy to make and definitely easy to eat. We doubled the sauce since we are excessive dippers (lol).

      5.0 rating

    • These were excellent! I shared the recipe with some non-paleo folks as well! I doubled the sauce and added a small amount of truvia for a sweet heat and used half the sauce on some carrot noddles (caroodles?). My boyfriend gobbled it up!


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