Prepare yogurt sauce first to allow for chilling time. Mix all ingredients together, except cucumbers, and stir thoroughly. Fold in cucumbers and chill until serving.
To make meatballs, preheat oven to 375 degrees. Line a baking sheet with foil, shiny side down, and spray with cooking spray. Set aside.
In a large mixing bowl, lightly beat egg. Add cumin, red pepper flakes, sage, pepper, garlic powder, onion powder, ground mustard, ground oregano, ground cinnamon, curry powder, and salt. Mix together until evenly distributed. Mix in finely crushed chips, or gluten free breadcrumbs and stir until combined.
Add ground turkey and mix thoroughly with hands. Chill until ready to bake or bake immediately.
Form golf sized meatballs and lay on cooking sheet 1" apart. Cook at 375 degrees for 25-30 minutes or until no longer pink in center.
To make cabbage, heat 2 tablespoon of olive oil over medium high heat. Once pan is hot enough that a drop of water sizzles, add cabbage and stir. Season with salt and pepper and stir. Reduce heat to medium and cook for 5 minutes, stirring occasionally. Add apple cider vinegar and cook until reduce and lightly browning, about 5-10 minutes more.
Serve meatballs on top of cabbage and drizzle yogurt sauce over top. If serving as an appetizer, omit cabbage and put toothpicks in meatballs. Serve yogurt sauce as a dipping sauce.