Happy Friday!  I haven’t posted a Good For You Friday recipe in a while, but this one is worth the wait.  I made this Coconut Zucchini Noodles and Spiced Meatballs dish from Clean Eats by Dr. Alejandro Junger (one of my all-time favorite cookbooks) this week.  I’d been craving something warm and satisfying, but Clean and light.  I found it.  I will be cooking this one a lot, especially since it came together so easily.  And, Richard and Annabel both went for seconds!  Is there anything more satisfying than discovering a Clean, yummy, easy recipe that the whole family loves?

| Coconut Zucchini Noodles and Spiced Meatballs | (serves 2-3)

• 3 tablespoons coconut oil
• 1/2 cup sliced onions
• 2 garlic cloves, minced
• 2 tablespoons lemongrass, minced
• 1 red chili pepper, minced (optional) I used chili pepper flakes to season after serving.
• (1) 13.5 oz can unsweetened coconut milk
• 1/4 cup water
• 1 broccoli crown, cut onto small florets (about 2 cups)
• 3/4 to 1 lb. zucchini, ends removed and sliced lengthwise with a peeler or mandolin into long papparedelle-like “noodles”
• sea salt to taste
• 1/2 cup cilantro, roughly chopped
• 1 lime, cut into wedges

For the Spiced Meatballs

• 1 lb. ground pasture-raised lamb
• 1 tablespoon freshly grated ginger
• 2 scallions, sliced paper-thin
• 1 teaspoon ground turmeric
• 1 tablespoon wheat-free tamari
• 1 tablespoon fish sauce (Red Boat is a Clean-approved brand)
• 1 tablespoon lime juice

First, 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 the size of a gold 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 30-45 seconds on each side, until they are all nicely browned.  When them are about halfway done browning, make some space in the middle of the pan and add the onions, garlic, lemongrass, and optional red chili.  Continue to cook the mixture for 1-2 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.

Enjoy!

Do yourself a favor and go buy these ingredients and make this on Monday.  You will be happy you did!

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