Pulse the onion in a food processor until finely chopped.
Add the ground chicken, ground ginger, turmeric powder, lemon juice and zest, mint leaves and the salt and process everything together.
Lastly add the coconut flour and process until well incorporated.
Form meatballs, arrange them in a greased baking dish and bake for 20 minutes
Notes
*I used mixed chicken meat (breast and thighs). Feel free to use turkey meat instead. **You can increase lemon zest to 2 tablespoons for a more distinct citrusy flavor. ***Any aromatic herbs can be used (cilantro, basil, parsley, etc.).
Recipe by Zesty Paleo at https://zestypaleo.com/aip-anti-inflammatory-chicken-burgers/