In a large mixing bowl, gently combine ground turkey, minced garlic, grated ginger, chopped green onions, and breadcrumbs. Add egg, fish sauce, lime zest and juice, chili flakes, and cilantro. Mix lightly to keep meatballs tender.

Wet your hands slightly, grab portions of the mixture, and roll into 1 to 1.5-inch balls. Place them evenly spaced on a plate.

Heat a couple of tablespoons of coconut or vegetable oil in a non-stick skillet over medium heat. Add meatballs in batches, leaving space between them.

Cook meatballs for about 5-7 minutes, turning occasionally until evenly browned and cooked through. Internal temperature should be 165°F (74°C).

Transfer cooked meatballs to a platter lined with paper towels to drain excess oil. Garnish with extra chopped cilantro and green onions before serving.