Ingredients: 1 lb ground pork. 2 cloves garlic, minced. 1/4 cup almond flour. 1 egg. 1 tsp ginger, minced. 1 tsp red pepper flakes. 2 tbsp coconut aminos. 1 tbsp olive oil. 4 zucchini, spiralized into noodles. 1/4 cup sesame oil. 2 tbsp coconut aminos. 2 tbsp tahini. 1 tbsp apple cider vinegar. 1 tsp sesame seeds. Salt and pepper to taste. Chopped green onions and cilantro for garnish.
Instructions: Ground pork, minced garlic, almond flour, egg, minced ginger, red pepper flakes, and coconut aminos should all be combined in a bowl. Stir thoroughly and shape into meatballs. In a skillet set over medium-high heat, warm the olive oil. After adding the pork meatballs, cook for 10 to 12 minutes, or until browned and thoroughly cooked. Take off the heat and place aside. To make the dipping sauce for the noodles, combine sesame oil, coconut aminos, tahini, apple cider vinegar, sesame seeds, salt, and pepper in a separate bowl. Spiralized zucchini noodles should be added to the same skillet as the meatballs and cooked for two to three minutes, or until they start to soften. After adding the sesame sauce, toss the zucchini noodles to ensure even coating. Cook for a further two minutes, or until thoroughly heated. Top the sesame noodles with the hot pork meatballs. Add chopped cilantro and green onions as garnish. Savor the spicy pork meatballs and sesame noodles that are both Whole30 and Paleo compliant!