Coconut Zucchini Noodles And Spiced Meatballs Recipes

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THAI GREEN CURRY MEATBALLS WITH ZOODLES



Thai Green Curry Meatballs with Zoodles image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons vegetable oil
3 tablespoons Thai green curry paste
Two 13.5-ounce cans coconut milk
One 14-ounce bag plain frozen meatballs, thawed
Kosher salt and freshly ground black pepper
Two 16-ounce packages fresh zucchini noodles (zoodles)
1 red Thai bird chile, sliced very thin on the bias
1/2 cup fresh basil leaves
1/2 cup fresh cilantro leaves
2 teaspoons toasted black sesame seeds
2 teaspoons toasted white sesame seeds
1 lime, cut into wedges

Steps:

  • Heat 2 tablespoons oil in a large saucepan or wide pot over medium heat. Add curry paste and bloom in the oil, stirring frequently, until very fragrant, about 2 minutes. Stir in coconut milk and bring to a simmer. Add thawed meatballs and continue to simmer, stirring frequently, until meatballs are heated through, another 3 to 5 minutes. Season with salt and pepper to taste.
  • Heat the remaining tablespoon oil in another large pan over medium-high heat. Add the zoodles and a pinch of salt and cook, stirring occasionally, until zoodles are warmed through and some of their moisture has evaporated, about 5 minutes.
  • Evenly divide the zoodles among 4 bowls. Ladle curry over zoodles and top each with a few meatballs. Top each with sliced Thai bird chiles, basil, cilantro and black and white sesame seeds. Serve with lime wedges.

COCONUT ZUCCHINI NOODLES AND SPICED MEATBALLS



Coconut Zucchini Noodles and Spiced Meatballs image

Zucchini "noodles" keep this fragrant curry soup gluten-free. The spiced lamb meatballs are just as good in a wrap or on a salad.

Provided by Alejandro Junger

Categories     HarperCollins     Curry     Coconut     Meatball     Zucchini     Wheat/Gluten-Free     Lemongrass     Broccoli     Cilantro     Lamb     Ginger     Dinner

Yield 2-3 servings

Number Of Ingredients 21

For the spiced meatballs:
1 pound ground pasture-raised lamb
1 tablespoon freshly grated ginger
2 scallions, sliced paper-thin
1 teaspoon ground turmeric
1 tablespoon wheat-free tamari
1 tablespoon fish sauce (Red Boat is a Clean-approved brand)
1 tablespoon lime juice
For the noodles:
2 to 3 tablespoons coconut oil
1/2 cup sliced onions
2 garlic cloves
2 tablespoons minced lemongrass
1 red chile pepper, minced (optional)
1 (13.5-ounce) can unsweetened coconut milk
1/4 cup water
1 broccoli crown, cut into small florets (about 2 cups)
3/4 to 1 pound zucchini, ends removed and sliced lengthwise with a peeler or mandoline into long pappardelle-like "noodles"
Sea salt to taste
1/2 cup roughly chopped fresh cilantro
1 lime, cut into wedges

Steps:

  • First, prepare the meatballs. In a large bowl, combine all the ingredients for the meatballs and mix them thoroughly with your hands or a wooden spoon. Wet your hands, then form even-size balls. I usually go for about the size of a golf ball.
  • Heat a 4-quart Dutch oven over medium-high heat. Melt the coconut oil, and once it's nice and hot, add the meatballs. Cook them for 30 to 45 seconds on each side, until they are all nicely browned. When they are about halfway done browning, make some space in the center of the pan and add the onions, garlic, lemongrass, and optional red chile. Continue to cook the mixture for 1 to 2 minutes, then move the meatballs back into the center of the pan and add the coconut milk and water. Cover the pan and simmer for about 5 more minutes before adding the broccoli. Within a few minutes the broccoli should be tender and the coconut milk reduced and starting to thicken. Carefully fold in the zucchini noodles and allow them to cook in the liquid. Cook them just until the zucchini is tender. Salt to taste.
  • Serve with a garnish of cilantro and a squeeze of lime.

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