Firecracker Turkey Meat Balls + Cucumber Salad

In a bowl mix together the turkey, green onion, cilantro, sriracha, garlic, lime juice, sesame oil and salt. Roll mixture into 1½ inch meatballs (you want to get 12 total).
***If you don't like spicy, you can skip the sriracha and jalapenos or add only 1 tbsp of siracha.

On a baking pan or air fryer tray, lined with parchment paper, line up the meatballs and then top with 1 slice of jalapeno (optional). Bake in the oven on the top rack or in the air fryer for about 10-15 minutes. Make sure each meatball is cooked to temperature at 165℉.

While the meatballs are cooking, make the rice noodles according to the instructions on the box and make the cucumber salad.

In a bowl mix the cucumber + peppers with sesame oil, chili oil, ginger + coconut aminos.
**this chili oil is not the spicy at all, more garlicky than anything.

Once the meatballs are done and cooled down add 3 meatballs into each container with ¾ cup of rice noodles + 1 cup of the cucumber salad.

Pour leftover juice from the salad over the noodles  + a little exrta chili oil if you like.

Store in the fridge for up to 5 days!

To reheat this, just take the cucumber salad out and place it on the lid of your container while you heat up the meatballs and noodles for 1:30 in the microwave.