From the October/November 2018 issue
- 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
- Preheat the oven to 400ºF.
- Line a baking sheet with parchment paper.
- 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.
- Bake for 18-22 minutes or until cooked through.
- Meanwhile, place the remaining coconut aminos mixture in a small pot over medium heat. Simmer for 5-10 minutes until slightly reduced.
- 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.
- Season to taste with salt and pepper.
- Serve in bowls topped with meatballs, a drizzle of sauce, and a few sesame seeds.