2 tablespoons extra virgin olive oil (for the sauce)
1⁄4 cup coconut aminos (or sub soy sauce --- for the sauce)
1 teaspoon fish sauce (for the sauce)
1 clove Garlic (minced --- for the sauce)
2 teaspoons peeled and grated fresh ginger (for the sauce)
1 teaspoon Thai chili paste (for the sauce)
Instructions
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).
Description
easy paleo recipes | lexi's clean kitchen | zoodle bowls | almond butter sauce
Ingredients
Instructions
Yields 4 Servings
Nosh and Nourish