Zucchini Basil Meatballs over Rice Noodles with Thai Sauce

Great Recipe for Zucchini Meatballs

We served them over Rice Noodles

 Zucchini Meatballs with Thai Sauce

Makes ~28 meatballs

Ingredients

• 1 lb lean ground beef
• 1 cup shredded zucchini (1 medium-sized zucchini)
• 1 large egg, lightly beaten
• 1/2 cup Cashew Meal
• Salt and Pepper and Garlic Powder to taste

 Basil Sauce

• 1/4 cup low-sodium soy sauce
• 1 tbsp honey
• 1 tsp Sriracha
• 1 tbsp freshly grated ginger
• 1 tbsp Tomato Paste
• 2 tbsp fresh basil, finely chopped
• 1 clove garlic, finely minced

Directions

1. Preheat oven to 350 degrees F
2. Grate the Zucchini in the Food Processor and squeeze to press out as much moister from the zucchini as possible.
3. In a large bowl, combine shredded zucchini, ground beef, egg and cashew Meal . Mix mixture until well-combined.
4. Roll meat into small balls using ~1.5-2 tbsp of meat. Line a baking sheet with foil and lightly coat with coconut oil (less mess for you to clean). Line meatballs ~1 inch apart and bake for ~20 minutes.
5. In the meantime, prepare sauce by heating a small saucepan over medium-low heat. Add all sauce ingredients and whisk until well-combined. Bring mixture to a low boil, reduce heat and let simmer for 3-5 minutes until the sauce slightly thickens.
6. Transfer cooked meatballs to a large bowl. Pour sauce over meatballs and toss until all of the meatballs are lightly coated. Serve over Rice Noodles.

 Original Recipe:  http://dishingouthealth.com/thai-basil-zucchini-meatballs/