Asian Turkey Meatballs with Purple Coleslaw




This is one of my favorite Asian Turkey Meatball recipes! The flavors are amazing in these meatballs! I could put them in a bowl and pop them in my mouth and I would be completely content! I had to change them a little to be whole30 compliant and they are just as good. I didn’t notice a difference. They don’t have bread crumbs in them so they are a little more wet but it doesn’t change the texture when baked and the egg yolk keeps them moist.



Just looking at these pictures again I wish I had leftovers still. I rarely have left overs of this dish. The Mister loves them and so do the littles!



I went to a BBQ this weekend and of course I made my coleslaw whole30 compliant so that there would be at least one thing I could eat ;)! This Asian Purple Coleslaw I adapted from Nom Nom Paleo is fabulous! I changed a few things to my likely but I am adding it to my recipe book. I love that through whole30 I am tasting foods that are just as good if not better without sugar and processed foods! I love real whole food! It is changing the way I eat and the way I cook!


 Every new whole30 dish I make, I say this one is my favorite! I LOVE these Asian Turkey Meatball with Purple Cabbage! It is a whole30 dish that I will continue to make and has become a favorite in my home! I know you will enjoy it as much as my family has!



Whole30 Asian Meatballs

Serves 4-6
Prep time 12 minutes
Cook time 12 minutes
Total time 24 minutes
Dietary Gluten Free
Meal type Main Dish, Starter
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Hot


  • 1lb ground turkey
  • 1 Large yellow egg yolk
  • 1 1/2 tablespoon fresh ginger (minced)
  • 1 clove fresh garlic (minced)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/3 cup fresh cilantro (chopped)


Step 1
Preheat oven to 500 degrees. Mix meat and ingredients with hands. Smell the meat, it should smell strong of flavor. Add more of something if needed. Form small meatballs. Grease a glass baking dish then place meatballs in the dish. Bake for 10-12 minutes until cooked through. Serve warm.
Step 2
note: I like to make the meatballs on the small size since I like to just pop them in my mouth if any are leftover.

recipe adapted from

Asian Purple Coleslaw


  • 1/2 Large purple cabbage (thinly sliced or grated)
  • 3 Medium carrots (grated)
  • 1 cup kale (chopped)
  • 1/2 cup fresh cilantro (roughly chopped)
  • 4 Medium scallions (thinly sliced)
  • 1/2 cup slivered almonds
  • 1/4-1/3 cup Carrot Ginger Dressing
  • 1/3 cup apple cider vinegar
  • 2 Large carrots (peeled and chopped)
  • 2 teaspoons fresh ginger
  • 2 Medium scallions (whites only)
  • 1 teaspoon dijon mustard
  • 1/3 cup Paleo mayonnaise (or regular mayo)
  • 1 Small garlic clove
  • salt and pepper (to taste)


Step 1
Throw everything but the almonds together in a bowl and mix it together. Refrigorate for a few hours before serving. Add almonds and mix right before serving.
Step 2
Carrot Ginger Dressing:
Put vinegar, carrots, ginger, garlic, scallions, and mustard into a food processor or blender and mix until a liquid. Then add mayo, salt, and pepper.
note: the acidity of the dressing is cut by the raw cabbage.

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