Asian Meatball Zoodle Bowl

serves 2-3

What You Need
For The Meatballs
1 LB ground bison or meat of your choice
1/2 inch fresh ginger, grated
1/2 TSP orange and lime zest (combined)
1 TSP garlic powder
1 TSP sea salt
1/2 TSP dried parsley
1 TBS fresh cilantro, chopped
Half an avocado, mashed
2 TBS olive oil

For The Sauce
1/3 cup bone broth
1 TBS red wine vinegar
3 TBS + 2 TBS coconut aminos, divided
1 TBS gelatin

For The Brussels 
2-3 cups brussel sprouts, shredded
3 garlic cloves, sliced
Salt and pepper, to taste
Olive oil

For The Zoodles
2 zucchini, spiralized
Salt and pepper, to taste
1 TBS olive oil

Avocado, sliced
Sesame seeds
Cilantro, chopped

For The Meatballs
1. Preheat oven to 400°
2. In a medium bowl, combine all the above ingredients. Form into 12 meatballs.
3. Preheat a skillet over medium heat and add 2 TBS olive oil. Brown the meatballs for 2 minutes on each side and then move to a lined pan.
4. Cook for 10-15 minutes and then keep warm.

For The Sauce
1. In a medium sized pot, combine the bone broth, red wine vinegar, and 3 TBS coconut aminos over medium to high heat. 
2. Bring to a boil and then lower to a simmer for 10 minutes. Remove from heat.
3. Place the remaining coconut aminos and the scoop of gelatin into a small bowl. Do not combine. Let it sit until it becomes solid.
4. Dump the gelatin and coconut aminos into the simmered sauce. Whisk everything together until combined. Keep warm.

For The Brussels 
1. Line a sheet pan with parchment paper. Add brussel sprouts and toss in olive oil, salt, pepper and garlic slices.
2. Cook in preheated oven for 10-15 minutes. Keep warm.

For The Zoodles
1. Preheat olive oil a pan over medium heat. Add in zucchini noodles and toss with salt and pepper.
2. Cook for 5 minutes and then keep warm.

1. Place zucchini noodles, brussel sprouts and meatballs on desired plate. Drizzle everything with the sauce. 
2. Top with avocado slices, sesame seeds, egg and cilantro. Enjoy!

| adapted from The Castaway Kitchen |

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