coconut aminos (or sub soy sauce --- for the sauce)
fish sauce (for the sauce)
Garlic (minced --- for the sauce)
peeled and grated fresh ginger (for the sauce)
Thai chili paste (for the sauce)
Preheat the oven to 350 degrees and line a rimmed baking sheeet with parchment paper.
In a large bowl, use your hands to mix together the ingredients for the meatballs until they're evenly combined.
Roll the mixture into 12 large or 16 medium-sized balls and place on the lined baking sheet. Bake for 15 minutes, or until no pink remains in their centers.
While the meatballs are baking, make the sauce. In a small saucepan, whisk together the sauce ingredients. Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 5 minutes, until the sauce thickens slightly.
Pour the sauce over the meatballs and serve immediately (over cauil rice or as part of the zoodle bowl).