Paleo Sweet Potato Noodles With Thai Meatballs
Sweet potato noodles recipe & content provided by Ryan Carter, Livevitae
Sweet potato noodles are a mealtime lifesaver when you run out of ways to use starchy vegetables. This fresh spin on pasta spiralizes your sweet potatoes and creates a tender bed of grain-free noodles — perfect for swirling together with sweet and spicy meatballs.
Sweet potato noodles make a delicious clean-burning starch source on a paleo or cyclical ketogenic diet. When you pair them with protein-rich meatballs, this recipe becomes a tasty post-workout meal that can help replenish your glycogen stores. Even on busy weeknights, you can have this dish on your table in 30 minutes flat.
This recipe for sweet potato noodles eliminates heavy sauces and flavorings and utilizes fresh flavors from ground ginger and cilantro, all tossed in a light coconut aminos glaze. Serve it with spiced paleo drinks like rooibos chai tea lattes or a chocolate golden milk latte for a complete meal.
Paleo Sweet Potato Noodles with Thai Meatballs
- 8 oz organic, grass-fed ground beef or lamb
- 1 tbsp freshly ground coriander seeds
- 1 tsp ground ginger
- 1 handful cilantro leaves
- 2 tbsp Bulletproof Grass-Fed Ghee (or coconut oil, divided)
- 2 medium sweet potatoes
- 2 tbsp coconut aminos
- 4 radishes (trimmed and thinly sliced)
- 1 green onion (sliced, green portion only)
- 1 lemon or lime (sliced into wedges)
- In a wide glass mixing bowl, add pork, ground coriander, ginger, and half of the cilantro leaves. Mix well and form into 1 to 1.5-inch meatballs.
- Heat a wide saucepan on medium heat. Add half of the Ghee or coconut oil.
- Add meatballs to the pan, allowing space in between them. Cook until lightly golden on one side, then gently flip and repeat cooking. Continue until all sides have been browned.
- With meatballs still in the pan, add remaining coconut oil and spiralized sweet potato to the pan.
- Sauté sweet potato noodles alongside the meatballs for 8 minutes, or until softened and pork is cooked through.
- Remove noodles from the pan and plate.
- Add coconut aminos to the pan. Toss the pan to coat the meatballs.
- Plate meatballs on top of sweet potato noodles and garnish with radish, green onion, and remaining cilantro. Spoon any remaining pan juices over the top.
- Season to taste with salt and serve with a wedge of fresh lemon or lime.
- Calories: 648
- Fat: 36 g
- Protein: 24 g
- Fiber: 10 g
- Sugar: 11 g
- Carbohydrates: 56 g
- Net Carbs: 46 g
- Sodium: 547 mg
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