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Heat oven to 375°F. Line a baking sheet with parchment paper and set aside.
Combine the ground turkey, egg, breadcrumbs, worcestershire sauce and salt in a bowl. Use your hands to mix everything together evenly. Do not over-mix.
Use a scoop to roll into 1.5 tablespoon balls, and place on the baking sheet 1 inch apart.
Bake at 375°F for 20 minutes, or until cooked through. Use a digital thermometer to check if they have reached 165°F.
Place the lemongrass, shallot, ginger and oil in a small food processor and puree until smooth.
Add to a small pan and cook, stirring occasionally, for 5-8 minutes, until lightly golden and cooked through.
Transfer to a medium bowl containing all the remaining ingredients.
Roll into 1.5 tablespoon balls and freeze or bake at 375°F for 20 minutes.
Arrange meatballs on a baking sheet and freeze for 2 hours, before transferring to a meal prep container or freezer bag. Freeze for up to 3 months.
Thaw completely before baking as directed above.
Cool completely, then freeze in a meal prep container or freezer bag for up to 3 months.
Thaw completely before warming in a covered baking dish at 350°F for 15-20 minutes or until warmed through.