Heat 10ml oil in a pan and cook onion with salt for 5 minutes until softened.
Add garlic and spices to the pan and cook for 2 minutes.
Transfer onion mixture to a bowl and let it cool completely.
Mix tomatoes, spring onions, avocado, lime, coriander, chilli, and oil in a bowl for the salsa.
Combine the cooled onion mixture with turkey and coriander.
Shape the mixture into 16 meatballs using wet hands.
Place meatballs on a tray, cover with film, and refrigerate for 15 to 30 minutes.
Preheat the oven to 200°C.
Heat the remaining 10ml oil and fry meatballs for 2 to 3 minutes until browned.
Bake meatballs in the oven for 10 to 12 minutes until cooked through.
Rest for a few minutes and serve with salsa, lime wedges, and lettuce.