Thai Turkey Meatballs & Zucchini Pad Thai
Cook Time: 25-30 minutes | Serves: 3-4
Ingredients:
For the meatballs:
-
1 pound organic ground turkey (breast, thigh or a combo of both)
- 2 organic green onions, finely chopped
- 2 cloves organic garlic, minced
- ¼ cup organic shredded carrots
- ½-1 tablespoon fresh organic ginger, grated
- 1 tablespoon coconut aminos
- ½ organic lime, juiced
- 1 teaspoon Sriracha
- ½-1 teaspoon salt
- Coconut oil spray, as needed
For the pad thai:
- ¼ cup organic lime juice (about 2 limes)
- 2 tablespoons organic honey
- 1 tablespoon fresh organic ginger, grated
- 2 tablespoons fish sauce
- 2 tablespoon coconut aminos
- ½ tablespoon Sriracha, or more to taste
- ½ tablespoon rice wine vinegar
- 2 tablespoons organic coconut oil
- 4 organic zucchinis, spiralized or grated into noodles
- 2 cloves organic garlic, minced
- ½ cup organic carrots, thinly sliced
- 1 cup shitake mushrooms, thinly sliced
- 1-2 cups organic bean sprouts
- ½ cup organic green onions, chopped
- 1 teaspoon organic lime zest
- Salt, to taste
- ½ cup cashews, roughly chopped
- ½ cup cilantro, roughly chopped
Directions:
1.) For the meatballs: Preheat the oven to 375° F and line a baking sheet with foil. Spray lightly with coconut oil spray.
2.) Combine all the ingredients in a bowl and fold together until well incorporated. Form into balls and place on the baking sheet. Bake for 25-30 minutes, or until golden brown on top and the center is no longer pink. Serve with zucchini pad thai, or any other vegetables of choice.
3.) For the pad thai: Combine the lime juice, honey, ginger, fish sauce, coconut aminos, sriracha and rice wine vinegar in a blender and process until smooth. Set aside.
4.) In a large skillet over medium-high heat, melt the coconut oil. Once it’s hot and shimmery, add the green onions and garlic and saute for about 1-2 minutes, until fragrant. Add the mushrooms and carrots and saute for another 2-3 minutes.
5.) Add the spiralized zucchini to the pan and gently toss. Add about half of the sauce and toss until everything is coated. Turn off the heat and stir in the bean sprouts, lime zest, cashews and cilantro. Serve immediately with any other desired sides.
