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Preheat oven to 425 F. Line a large baking sheet with parchment paper.
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In a bowl combine all meatball ingredients. Roll into roughly 12 meatballs (or 15 small ones) and place on the baking sheet.
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Bake for 15 minutes, turning partway through to brown evenly. Remove from oven and set aside.
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To make sauce, combine all ingredients in a saucepan over medium heat. Bring to a boil and then reduce to thicken for 5 minutes. Add additional coconut aminos if the sauce gets too thick.
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To make veggies, place carrots and coconut oil in a skillet over medium-high heat. Saute for 2-3 minutes, then add in zucchini noodles. Saute for 5 minutes to soften, and then divide into bowls. Serve with meatballs and sauce, and enjoy!