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Chili Lime Turkey Meatball Meal Prep

Finally, a meal prep recipe! I said I was going to do this for months, and actually have gotten a few requests for meal-prep lunches.. so here’s my first one! These baked asian style turkey meatballs are gluten-free and they’re packed with protein and fiber. They make the perfect weekday lunch.

I got a ton of meal-prep containers so stay tuned for more meal-prep recipes. I love hearing what you guys want to see on here so feel free to comment or e-mail (dashofmandi@gmail.com) me your requests!

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Chili Lime Turkey Meatball Meal Prep




1 lb. lean ground turkey

1 tsp ground ginger (or fresh minced)

1 tsp chili paste

salt and pepper to taste

1 tbsp fresh lime juice

1 egg

1 tbsp coconut aminos or soy sauce

1/4 cup flax-meal

1/4 cup chopped green onion


1/3 cup + 2 tbsp coconut aminos (or soy-sauce)

1 tsp ground ginger (or fresh minced)

1 tsp chili paste (or to taste)

1/2 tsp minced garlic

1 tbsp sesame oil

zest of 1 lime

juice of 1 lime

2 tbsp honey (optional)

salt to taste

sesame seeds for topping (optional)

Meal-Prep Sides

1 bag of cauliflower rice

2 tbsp seasoned rice wine vinegar (optional)

broccoli slaw mix (or slaw mix of choice)


Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.

In a large mixing bowl combine the turkey, 1 tsp ground ginger, 1 tbsp coconut aminos, 1 tsp chili paste, egg, flax-meal, lime juice, chopped green onion, salt and pepper. Using a 1 tbsp cooking scoop or your hands form into balls and place on the prepared baking sheet – leaving some room in between each meatball.

Bake for about 22-24 minutes or until they’re cooked through – flipping them halfway through.

While the meatballs are baking, prepare your sauce by combing 1/3 cup + 2 tbsp coconut aminos, 1 tsp chili paste, 1 tsp ginger, garlic, sesame oil, lime zest, lime juice, honey, and salt in a sauce pan over medium heat.

Let the sauce simmer and thicken – for about 10-12 minutes, stirring occasionally.

Add the turkey meatballs to your meal-prep containers and pour the sauce on top. Sprinkle with some sesame seeds. I put about 5 meatballs per container.

To prep the cauliflower rice – add it to a skillet over medium-high heat. Season with seasoned rice vinegar or some olive oil (I like the seasoned rice vinegar) – cook until tender (about 5-6 minutes) stirring occasionally.

Evenly distribute the cauli-rice in each meal-prep container and then add the broccoli slaw.

If you like things extra saucy – bring a side of coconut aminos, soy sauce, or seasoned rice vinegar for when you’re eating your meal-prep.


Makes about 22 meatballs.

If you want a thicker sauce you can add 1/2 tbsp arrowroot powder to the sauce.

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