Coconut Zucchini Noodles and Spiced Meatballs
Coconut Zucchini Noodles and Spiced Meatballs is a flavorful Thai Thai Recipes dish prepared with quality ingredients. First, prepare the meatballs.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionFirst, prepare the meatballs.
In a large bowl, combine all the ingredients for the meatballs and mix them thoroughly with your hands or a wooden spoon.
Wet your hands, then form even-size balls.
I usually go for about the size of a golf ball.
Heat a 4-quart Dutch oven over medium-high heat.
Melt the coconut oil, and once it’s nice and hot, add the meatballs.
Cook them for 30 to 45 seconds on each side, until they are all nicely browned.
When they are about halfway done browning, make some space in the center of the pan and add the onions, garlic, lemongrass, and optional red chile.
Continue to cook the mixture for 1 to 2 minutes, then move the meatballs back into the center of the pan and add the coconut milk and water.
Cover the pan and simmer for about 5 more minutes before adding the broccoli.
Within a few minutes the broccoli should be tender and the coconut milk reduced and starting to thicken.
Carefully fold in the zucchini noodles and allow them to cook in the liquid.
Cook them just until the zucchini is tender.
Salt to taste.
Serve with a garnish of cilantro and a squeeze of lime.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.