Asian Sesame Noodles & Classic Pork Meatballs

Easy weeknight meal, can be made in 15 mins.  

Asian Sesame Noodles

In a food processor puree until smooth:

• 2 T Tahini
• 2 T coconut aminos
• 2 T water
• 1 T unsweetened almond butter
• 1 t toasted sesame oil
• ½ t ground ginger
• ¼ t red peppers flakes
• 1 garlic clove minced 

Warm up portion of Classic Pork Meatballs and set aside

In a nonstick skillet over med high heat; add

• 2 packages of zucchini noodles or 3-4 zucchinis spiralized
• 1 red bell pepper cut into strips  and 4 green onions thinly sliced

Add sauce and meatballs and cook until warmed thru

/2 servings

Classic Pork Meatballs

• 4 lbs ground pork
• 2/3 c minced fresh parsley
• 4 garlic cloves, minced
• 1 T salt
• 1 t black pepper
• 1 t red pepper flakes
• ¼ c warm water
• 2 t cream of tartar
• 1 t baking soda

Preheat oven to 425 F and line 2 baking sheets with parchment paper

In a large bowl, combine the pork, garlic, salt, pepper and red pepper flakes.  

In a small bowl, mix together the water, cream of tart and baking soda.  

Add the water mixture to the meat mixture and combine.  

Shape into 1 inch balls and place the meatballs on the prepared baking sheet

Bake for about 20 minutes, turning after 1st ten mins.  

Remove from oven and let cool.

Divide the meatballs in to 3 portions (about 28 meatballs each)  and store in air tight containers or Ziploc freezer bags for up to 3 days in the fridge or 3 months in the freezer.   

Notes:  

I generally freeze in 2 bag portions – 7 meatballs per portion.

Zucchini can be spiralized ahead of time and kept in fridge for up to 3 days

Courtesy of:  Whole 30 Cookbook/Melissa Joulwan of Well Fed