Print Recipe 
Paleo Sweet Potato Noodles with Thai Meatballs
This 30-minute recipe creates a tender bed of sweet potato noodles and lightly glazed Thai-style meatballs -- perfect for the ultimate post-workout meal.
https://www.bulletproof.com/recipes/paleo/sweet-potato-noodles-recipe-paleo-2g/
Ingredients
- 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)
Instructions
- 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.
Nutritional Information
- Calories: 648
- Fat: 36 g
- Protein: 24 g
- Fiber: 10 g
- Sugar: 11 g
- Carbohydrates: 56 g
- Net Carbs: 46 g
- Sodium: 547 mg