Preparation

1. Preheat oven to 400 F on convection bake (or 425 F bake). Line sheet pan with parchment paper.
2. Warm olive oil in a medium skillet over medium heat. Add onion and cook while stirring until slightly softened. Add garlic and ginger and cook another minute. Stir in cumin, coriander and red pepper flakes. Turn off heat.
3. In a medium bowl, beat the eggs with a fork. Add 1 teaspoon of the fish sauce and 1 teaspoon of the tamari or soy sauce and stir with fork. Add the turkey and half of the cooked onion mixture and stir with fork to blend. Add bread crumbs and mix in with fork. Stir in half of the chopped cilantro.
4. Spray parchment paper on the baking sheet with a light coat of avocado oil. Using a small scoop or 2 tablespoons, scoop mixture into meatballs and place onto0 prepared baking sheet to create 16 (or so) meatballs about the size of a golf ball. Spray top lightly with avocado oil spray and place tray into preheated oven, bake for 15 minutes.
5. Return pan with onion mixture to stove over medium heat. Stir in the tomato paste and cook for a minute. Add the diced fresh and canned tomatoes and stir to combine. Cover and cook, stirring occasionally for 10-15 minutes. Add the other 1 teaspoon each of fish sauce and tamari.
6. After 15 minutes, check meatballs for doneness with meat thermometer measuring 160 F. Add meatballs to sauce and stir gently to coat. Garnish with shopped chives and remaining chopped cilantro and a wedge of lime.
7. Serve as desired - with cooked rice or rice noodles.