Preheat the oven to 400°F. In a large mixing bowl, combine the ground turkey, onions, ginger, garlic, salt, and chili paste. Mix everything together with your hands, avoiding over mixing. Use a small 2 tablespoon cookie scoop to portion into 1 1/2 inch balls on 2 baking sheets and then roll each meatball smooth with your hands.
Bake the meatballs for 18-20 minutes until lightly browned and cooked through. While the meatballs are in the oven, stir together the mayonnaise, chili paste, cilantro, lime, and salt in a small bowl. Refrigerate the sauce until ready to serve.
Serve the meatballs warm with plenty of dipping sauce. Enjoy!
Cook’s Note: Adjust the amount of chili paste to your liking. For my family, we found that the higher amount listed provided just a moderate amount of heat. If you aren’t a fan of spicy foods at all, use the lesser amount for plenty of flavor with very little heat.To make this recipe in the slow cooker, heat 2 tablespoons of oil in a large nonstick skillet. Working in batches, sear the meatballs on two sides until golden brown, adding more oil as needed. The meatballs do not need to be cooked through. Transfer the seared meatballs to the slow cooker. Pour 1/2 cup chicken broth over them. Cover and cook on low for 3-4 hours until cooked through.
Ginger and Scallion Turkey Meatballs with a creamy Chili Mayo Sauce https://barefeetinthekitchen.com/ginger-scallion-turkey-meatballs-recipe/