Coconut Zucchini Noodles And Spiced Meatballs

These Asian beef meatballs are served with a flavourful and spicy peanut coconut Thai sauce. Bake for 23 minutes.

Pin On Keto Diet

By Gabriella VigoreauxSep 27 20183 mins to read.

Coconut zucchini noodles and spiced meatballs. They will go down a little in volume as they cook. Heat a large skillet over medium-low heat and add olive oil and butter. While the meatballs are in the oven whisk together the sesame oil peanut oil soy sauce vinegar chili oil honey cayenne and garlic until smooth.

Cook until water releases from zucchini and zucchini noodles are just cooked tender but still. Add the zoodles and toss well to coat. Cut zucchini with a mandoline into noodles.

No need to cook. Cut zucchini with a mandoline into noodles. Start by squeezing the grated zucchini with a few paper towels to remove any excess moisture.

While meatballs cook heat a nonstick skillet over medium and fry garlic in oil until fragrant. Tastes great paired with zucchini noodles or brown rice. Bring to medium high heat.

Add in zucchini noodles. Form the mixture into balls and place them onto a baking sheet. You want them to still have crunch to them.

Cook until the noodles softened slightly tossing often for about 5 to 6 minutes. In a large bowl combine chicken zucchini almond flour garlic curry powder cumin turmeric cayenne pepper salt and pepper and mix well until uniform. In a large skillet add olive oil and garlic.

Simmer for 3-4 minutes until it. Spoon out a heaping tablespoon worth of the mix and use hands to shape into meatballs about 16 and transfer to baking sheet. Pour in coconut milk and maple syrup and mix.

Add the garlic and pepper flakes and cook for 1 minute the stir in the lemon juice. Preheat large ceramic non-stick skillet on medium-high heat and spray with cooking spray. In a skillet heat 1 tablespoons coconut oil sauté zucchini with minced garlic and salt and pepper to taste until soft or resembles noodles.

Combine grated zucchini with the rest of the ingredients in a large bowl until combined. Saute for 2-3 minutes stirring constantly but being careful not to break the zoodles until they start to slightly soften. Skip this step if you prefer your zucchini noodles.

In a large saute pan heat the coconut oil then add the spiralized zucchini. Add broth and stir in curry powder cumin cayenne pepper black pepper and salt. For the noodles.

Add meatballs and cook until brown or for 2-3 minutes turning a few times. Make your zucchini noodles by using a spiralizer mandolin or a vegetable peeler. Lightly oil a pan and place the zucchini in for 1 12 2 minutes.

In a skillet heat 1 tablespoons coconut oil sauté zucchini with minced garlic and salt and pepper to taste until soft or resembles noodles.

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