Coconut Zucchini Noodles And Spiced Meatballs

Preheat large ceramic non-stick skillet on medium-high heat and spray with cooking spray. Pour in coconut milk and maple syrup and mix.

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Spoon out a heaping tablespoon worth of the mix and use hands to shape into meatballs about 16 and transfer to baking sheet.

Coconut zucchini noodles and spiced meatballs. Add in zucchini noodles. Add broth and stir in curry powder cumin cayenne pepper black pepper and salt. For the noodles.

These Asian beef meatballs are served with a flavourful and spicy peanut coconut Thai sauce. While meatballs cook heat a nonstick skillet over medium and fry garlic in oil until fragrant. Heat a large skillet over medium-low heat and add olive oil and butter.

Add meatballs and cook until brown or for 2-3 minutes turning a few times. They will go down a little in volume as they cook. Start by squeezing the grated zucchini with a few paper towels to remove any excess moisture.

Make your zucchini noodles by using a spiralizer mandolin or a vegetable peeler. Form the mixture into balls and place them onto a baking sheet. In a large saute pan heat the coconut oil then add the spiralized zucchini.

In a large bowl combine chicken zucchini almond flour garlic curry powder cumin turmeric cayenne pepper salt and pepper and mix well until uniform. Cook until the noodles softened slightly tossing often for about 5 to 6 minutes. Cook until water releases from zucchini and zucchini noodles are just cooked tender but still.

In a large skillet add olive oil and garlic. 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. Tastes great paired with zucchini noodles or brown rice.

Add the garlic and pepper flakes and cook for 1 minute the stir in the lemon juice. In a skillet heat 1 tablespoons coconut oil sauté zucchini with minced garlic and salt and pepper to taste until soft or resembles noodles. Add the zoodles and toss well to coat.

Saute for 2-3 minutes stirring constantly but being careful not to break the zoodles until they start to slightly soften. No need to cook. In a skillet heat 1 tablespoons coconut oil sauté zucchini with minced garlic and salt and pepper to taste until soft or resembles noodles.

Skip this step if you prefer your zucchini noodles. Bake for 23 minutes. Simmer for 3-4 minutes until it.

You want them to still have crunch to them. Cut zucchini with a mandoline into noodles. Combine grated zucchini with the rest of the ingredients in a large bowl until combined.

Bring to medium high heat. Cut zucchini with a mandoline into noodles. By Gabriella VigoreauxSep 27 20183 mins to read.

Lightly oil a pan and place the zucchini in for 1 12 2 minutes.

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