Full confession — this week’s recipe is not going to be one you can add to your “10-minute-meal” week night rotation (alas, it’s more like 30 minutes).
But it is going to be one to add to the following categories:
When you’re in need of the perfect “date-night-in” recipe
When you need to impress guests
When the kids are in bed and you have the rest of the night to yourself
When you want to slow down, relax, sip a glass of wine and cook something seriously delicious
When you’re craving asian food but don’t feel like Thai takeout again
When you need a new healthy recipe that’s so delicious no-one else will guess it’s healthy
When you’re meal-prepping for the week and need some tasty leftovers
When you want to indulge in something tasty and still feel good
So if you find yourself in one of the aforementioned situations above, then baby this one is for you 🙂 . While it’s not difficult to make it does require a bit more time (30-45 minutes, depending on your level of efficiency) and does have quite a few ingredients (as most asian recipes do, which is why they’re so dang flavorful).
But if you find yourself with 30 minutes to spare, the benefits far outweigh the time. Besides, isn’t it nice to slow down every once in awhile?
Plus meatballs are fun to make. Oh and it obviously tastes good… so good I’d go as far as to say it’s one of the most delicious things I’ve ever made — even the ever-picky meat-lovin’ husband (MLH) agrees. And if you know me then you KNOW it’s healthy — aka filled with quality protein (lamb), fiber-rich veggies, satiating “fat-burning” coconut oil and milk and metabolism-boosting spices.
It’s grain-free, dairy-free, gluten-free and refined-sugar-free, making it a great option for anyone with allergies, sensitivities or gut/thyroid issues. Most importantly, it’s made with lots of real-whole foods and natural, nutrient-dense ingredients, so you can feel better after you eat it, instead of worse.
So yeah…. let’s just say you’re gonna wanna save this one to your Pinterest board.
Because spaghetti squash is almost out of season, I recommend subbing for zucchini noodles come summer. You can spiralize these and briefly cook them in a stovetop pan for a few minutes with some coconut oil, sea salt and pepper.
1/4 cup GF soy sauce (I like Coconut Aminos or Bragg’s Liquid Aminos) low-sodium soy sauce
2 tbsp curry powder
2 tsp coconut nectar (or raw honey/ grade b maple syrup)
1 tsp garlic, minced
1 tsp ginger, minced
1 -2 tsp sriracha sauce (depends on how spicy you like it)
1 tsp sesame oil
Spaghetti Squash, spiralized veggie noodles (I prefer zucchini) or quinoa/lentil/brown rice noodles
Minced cilantro + fresh mint for serving
If making the squash, preheat the oven to 425 F. Scoop out squash seeds and drizzle with coconut oil, sea salt and pepper. Place open side face down on a baking pan and bake for 30-45 minutes (depending on size). If not making squash and using noodles or zucchini noodles, simply replace this step.
While squash or other noodles are cooking, use your hands to mix together all the ingredients for the meatballs. Form the mixture into about 10 medium-sized balls. Place the meatballs on a baking sheet and keep to the side until ready to use.
Add all sauce ingredients together in a blender until smooth and creamy. Set aside.
When squash is done cooking, remove from oven and lower heat to 350. In a stove-top pan heat the 2 tablespoons of coconut oil over medium high heat. Add the lamb meatballs (you may need to do this in batches) and brown them on both sides (about 2 minutes per side). Remove from the heat and place back on baking sheet. Pour some of the sauce over each meatball (just enough so each meatball is coated) and cook in oven for about 15 minutes (or until fully cooked)
Serve over baked spaghetti squash, zucchini noodles or quinoa pasta. Top with fresh cilantro and a squeeze of lime.