Chicken Ginger Meatballs with Turmeric Sauce over Zucchini Noodles
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A highly anti-inflammatory and easy-to-digest dinner featuring tender ground chicken meatballs seasoned with ginger and onion, served over fresh zucchini noodles and coated in a vibrant, gut-healing turmeric and bone broth sauce.
Time
Prep Time
20 minutes
Cook Time
25 minutes
Total Time
45 minutes
Ingredients
1 pound chicken (ground)
0.25 cup onion (finely grated or minced)
1 tablespoon ginger (freshly grated, divided in half)
2 tablespoon cassava flour (for binding)
0.5 teaspoon salt (sea salt)
0.5 teaspoon dried thyme
4 medium zucchini (spiralized into noodles (zoodles))
2 tablespoon olive oil (divided)
1 cup bone broth (chicken or beef)
0.5 cup coconut cream (from a can of full-fat coconut milk)
1 teaspoon turmeric (ground, for anti-inflammatory benefits)
1 teaspoon arrowroot starch (mixed with 1 tbsp cold water to make a slurry)
1 teaspoon apple cider vinegar
Chef Kay's Tip
Need to swap an ingredient or adapt this for your diet?
Instructions
- 1
Prepare the zucchini noodles (zoodles) using a spiralizer. If you do not have a spiralizer, slice the zucchini into thin, long ribbons.
- 2
Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes just until slightly tender but still firm. Do not overcook. Remove the zoodles from the skillet and set aside.
- 3
In a large bowl, combine the ground chicken, grated onion, half of the grated ginger (0.5 tablespoon), cassava flour, salt, and dried thyme. Mix gently with your hands until just combined, being careful not to overmix.
- 4
Roll the mixture into 12–14 uniform meatballs (about 1.5 inches each).
- 5
Heat the remaining olive oil in the same large skillet over medium heat. Carefully place the meatballs in the skillet. Brown the meatballs on all sides, about 8–10 minutes total.
- 6
Once browned, drain any excess fat from the skillet.
- 7
Prepare the anti-inflammatory sauce: Add the bone broth, coconut cream, remaining ginger (0.5 tablespoon), and turmeric powder to the skillet with the meatballs. Bring the sauce to a gentle simmer.
- 8
Reduce the heat to low, cover the skillet, and let the meatballs simmer for 5–7 minutes, or until fully cooked through.
- 9
In a small cup, mix the arrowroot starch with 1 tablespoon of cold water until smooth. Stir the slurry and the apple cider vinegar into the simmering sauce. Stir until the sauce thickens slightly.
- 10
Divide the sautéed zucchini noodles among serving bowls.
- 11
Top the zucchini noodles with the chicken meatballs and generously spoon the savory, anti-inflammatory turmeric sauce over the top. Serve immediately.
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