From the October/November 2018 issue
Serves 4-6


  • 1/2 cup coconut aminos
  • 1 TBSP sesame oil
  • 1 TBSP honey
  • 1-1/2 tsp ground ginger
  • 4 garlic cloves, minced or finely grated
  • 1-1/2 pounds ground turkey
  • 3 medium green onions, white and light green parts only, finely chopped
  • 1/4 cup chopped fresh cilantro
  • Sea salt and black pepper, to taste
  • 1 TBSP extra-virgin olive oil
  • 4 medium zucchini, cut into noodles with a spiralizer
  • 1 TBSP toasted sesame seeds, for garnish


  1. Preheat the oven to 400ºF.
  2. Line a baking sheet with parchment paper.
  3. In a bowl whisk together the coconut aminos, sesame oil, honey, ginger, and garlic. Pour half of the mixture into a large bowl and add the turkey, green onions, cilantro, and a pinch of salt and pepper. Form into 16 meatballs and place on the baking sheet.
  4. Bake for 18-22 minutes or until cooked through.
  5. Meanwhile, place the remaining coconut aminos mixture in a small pot over medium heat. Simmer for 5-10 minutes until slightly reduced.
  6. Heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and cook, tossing often with tongs, for 1-2 minutes just to heat through and soften slightly.
  7. Season to taste with salt and pepper.
  8. Serve in bowls topped with meatballs, a drizzle of sauce, and a few sesame seeds.