This quick and flavorful dish is made easy thanks to already having your Spicy Pork Meatballs ready to go. The sauce is flavorful and zoodles are just fun to make!
Ingredients:
- 4 medium zucchini
- 1 tbsp salt
- 2 tbsp tahini
- 2 tbsp coconut aminos
- 2 tbsp water
- 1 tbsp almond butter
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp ground ginger
- 1/4 tsp red pepper flakes
- 1 clove garlic, minced
- 1 tbsp coconut oil
- 1 portion spicy pork meatballs
- 1 red bell pepper, sliced
- 4 green onions, white and green part only, sliced
Instructions:
1. Use a spiralizer to make the zoodles. Place them in a strainer and toss with the salt. Allow to drain for about 20 minutes and then put on a paper towel to absorb the remainder of the liquid.
2. Meanwhile, in a food processor, combine the tahini, coconut aminos, water, almond butter, vinegar, sesame oil, ginger, red pepper flakes, and garlic. Puree until smooth.
3. Heat a large nonstick skillet over medium-high heat for 1 minute. Add 1 tsp of the coconut oil and allow it to get hot. Add zoodles and cook, stirring until tender and hot (about 2-3 minutes). Set aside.
4. Add the remaining 2 tsp coconut oil to the skillet and once melted, add the meatballs and red bell peppers. Cook, stirring occasionally, until the meatballs are sizzling and lightly browned and the peppers are tender. Reduce heat to medium and add the sauce and green onions. Stir to incorporate.
5. Plate zoodles and top with meatball/bell pepper/sauce mixture to serve.
