Chinese Zucchini Noodle Bowls with Pork Meatballs

Ingredients

For the MeatBalls

• 1 lb ground pork
• 1 teaspoon Chinese
• 5-Spice powder
• Sea salt and black pepper
• 1 inch fresh ginger, peeled and minced
• 1 clove garlic, minced
• 1/4 cup almond flour
• 2 green onions, minced
• 2 teaspoons sesame oil

For the Noodle Bowls

• 1 Tablespoon sesame oil
• 1 inch fresh ginger, peeled and thinly sliced
• 2 cloves garlic, minced
• 4 green onions, thinly sliced
• 1 red bell pepper, seeded and thinly sliced
• 4 baby bok choy, thinly sliced
• 8 cups chicken broth
• 2 Tablespoons coconut aminos
• 5 organic zucchini, peeled and run through a spiral slicer
• Serves 6

Directions

For the MeatBalls

1. Preheat the oven to 400 degrees F.
2. Place a wire rack on a rimmed baking sheet. In a medium bowl combine all of the meatball ingredients.
3. Mix well with your hands until all of the ingredients are evenly combined.
4. Form golf ball sized balls and place on the wire rack. Bake for 25-30 minutes, until fully cooked.

For the Noodle Bowls

1. In a large soup pot, place the sesame oil over medium-high heat. Add the ginger, garlic, onions, and bell pepper.
2. Cook for 4 minutes. Add the bok choy and cook for another 4 minutes.
3. Add the broth and coconut aminos. Reduce the heat to medium-low. Use a vegetable peeler to remove all of the green skin from the zucchini.
4. Cut each zucchini in half, width-wise, and use a spiral slicer to create long, angel-hair noodles. Add the noodles and the cooked meatballs to the soup pot.
5. Simmer over medium-low heat for 10 minutes. Serve in shallow bowls, drizzled with sesame oil and sprinkled with minced green onion.