Servings: 4 meals
Calories: 510kcal
Ingredients
- 10 cups zucchini noodles about 3 large zucchini
- 1 teaspoon avocado oil
- 1 teaspoon sesame seeds
- ⅓ cup chopped green onion
For Meatballs
- 1 lb. ground turkey
- 1 large egg
- ½ cup minced cremini mushrooms
- ½ cup blanched almond flour
- ¼ cup finely chopped green onion
- 1 teaspoon grated ginger
- ½ teaspoon sea salt
- 1 tablespoon avocado oil for cooking
- For Honey Garlic Sauce
- 2 cups tomato sauce
- ½ cup coconut aminos
- ¼ cup raw honey
- 2 teaspoon minced garlic
Instructions
- Preheat oven to 400ºF and lime a medium baking sheet with parchment paper. Combine ingredients for meatballs in a medium mixing bowl and thoroughly combine using hands. Form mixture into small meatballs and place on baking sheet. Bake for 15-18 minutes to lightly brown meatballs.
- Heat a medium cast iron pan over medium heat. Add tomato sauce, coconut aminos, honey and garlic, stir to combine. Bring to a simmer and reduce heat to medium-low. Transfer meatballs to pan with sauce using tongs. Simmer for 10 minutes or until meatballs are cooked through.
- Heat avocado oil over medium heat in a medium pan and add zucchini noodles. Sauté for 3-4 minutes to warm zucchini. Serve meatballs over zucchini noodles garnished with sesame seeds and chopped green onion.
Nutrition
Calories: 510kcal | Carbohydrates: 46.7g | Protein: 33.9g | Fat: 23.3g
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