Name: Coconut Zucchini Noodles and Spiced Meatballs
Cook time: 15 minutes
Total time: 30 minutes
Yield: 2–3 servings
Ingredients: 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; 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

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Photo by Vanessa Stump

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

Recipe notes

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Recipe notes

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