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Preheat oven to 350°F. Line a 15 x 10 x 1-inch baking pan with foil; set aside. In a large bowl combine egg white, bread crumbs, onion, coriander, ginger, salt, cumin, pepper and cardamom. Add ground turkey; mix well. Shape mixture into sixteen 1 1/2-inch meatballs. Place meatballs in the prepared baking pan. Bake, uncovered, for 15 to 20 minutes or until meatballs are no longer pink (165°F).
Meanwhile, in a medium bowl, whisk together lemon juice and oil. Add spinach, cucumber and radishes; toss to coat. In a small bowl combine yogurt, mango (if desired), mint and garlic.
To serve, spoon spinach mixture down the centers of warm naan. Top with meatballs and yogurt mixture.