Sometimes I often forget how much I miss certain flavors and styles of eating until I have them. That’s where the idea for these sesame ginger meatballs came from.  It’s similar to the concept of “out of sight, out of mind” for me when it comes to certain foods. It’s like the instantly I pick up chopsticks to eat sushi I am reminded how much I love using chopsticks to eat, but outside of that situation I rarely think about using them.

In making this dish I was thinking about bold flavors I love that I rarely make for myself but may have found years go through take out that I absolutely love. Marrying them with healthful, rich, pungent, and nutrient dense herbs and food makes this dish a healthy and intense flavor party! And you didn’t even have to leave your house.

Using herbs like ginger, turmeric, garlic and green onion makes for a rich but tangy dish that melds nicely with the sweetness of the carrots. The sesame ginger meatballs give a nice hearty balance to the dish without being overly heavy or over powering. For an extra zing, squeeze some lime on before you serve, and if you’re feeling creative the turkey can be swapped out for shrimp (just don’t make the meatballs and use all the spices) it makes for a great twist!

 

SESAME GINGER MEATBALLS + CARROT NOODLES

Ingredients
1 lb ground turkey
1 tablespoon avocado or coconut oil
1 tablespoon fresh ginger, minced
1/2 tablespoon black sesame seeds
1 teaspoon turmeric
1 teaspoon garlic powder
1/4 teaspoon salt
3-4 cups carrot noodles (spiralized, thin noodle) also you can buy these pre-noodled!
1/2 cup chopped green onion
1 tablespoon sesame oil
1 tablespoon fish sauce (Redboat is a good brand)
2 tablespoons coconut aminos
Cilantro for garnish

 

Process
1.)Pre-heat oven to 400 degrees. Heat a sauce pan to medium and add the avocado oil. In a bowl combine turkey, ginger, turmeric, garlic, sesame seeds and salt. Form into 6-10 meatballs depending on how big you’d like them! Add the meatballs to the sauce pan and sear on one side for 5 minutes. Flip and cook for another 5 minutes. Then transfer pan to the oven and cook the meatballs for 10 minutes.
2.)Now is the perfect time to noodle your carrots if you don’t have them prepped already! (P.S. THIS is my favorite spiralizer) Chop the green onion as well. Once the meatballs are done, remove them from the pan. Add in the carrots and stir in the sesame oil, fish sauce and coconut aminos.

3.)As this cooks on medium heat add in the green onion and stir. Lastly add the meatballs back to the pan. Cover and cook for 5 minutes.
Serve and garnish with cilantro!

 

 

ENJOY!