Vietnamese Meatballs + Zoodle Salad

These are not your "mama's meatballs". They come together easily and add a new twist to the ordinary with lime, fish sauce, chili paste and lemongrass. Deliciousness!

---

Meatball Ingredients.

• 1 lb. ground grass-fed beef

• 1 tsp. salt

• 1 tsp. freshly ground pepper

• 2 tsp. garlic, minced

• 3 tbsp. fish sauce [I use Red Boat]

• 1 tsp. sambal olek [chili paste]

• coconut oil for sautéing meatballs

Method.

1. Mix the ground beef with the salt, pepper, garlic, fish sauce and sambal olek.

2. Roll into 16 balls, melt coconut oil in a large skillet over medium-high heat.

3. Cook until brown 3-4 minutes, remove pan from heat and cover.

Salad & Dressing Ingredients.

• 1 medium zucchini, sliced or spiraled into noodles.

• 1 carrot, cut into thin ribbons.

• 1 cucumber, cut into thin ribbons.

• 4 oz. sliced mushrooms

• 1 red pepper, sliced into thin strips

• 1/2 cup rice vinegar

• 1 tsp. honey

• 1 tbsp. chopped lemongrass

• zest and juice of 1 lime

• 2 tbsp. fish sauce

• Cilantro, chopped

Method.

1. Divide zucchini noodles onto 4 plates.

2. Add carrots, cucumber, mushrooms and red pepper.

3. In a small bowl; mix together rice vinegar, lemongrass, lime juice, zest, fish sauce, honey.

4. Divide meatballs among 4 plates. Drizzle dressing over meatballs and sprinkle with cilantro.

5. Serve with cauliflower rice.

---

Serves: 4/ Prep Time: 15 minutes/ Cook Time: 3-4 minutes