Turkey Meatballs, Zoodles, with Almond Butter Satay Sauce

Ever since our local Costco started carrying organic ground turkey, turkey meatballs have become a staple in our house. In general, ground meat (turkey, grassed beef, pastured pork sausage, etc) is so easy to buy in bulk and freeze in dinner-size portions. It thaws quickly, too, so I can still pretend I have it all together even when I’ve forgotten to pull something out for dinner.

I’ve been doing variations of this satay sauce often lately, and it never disappoints. One of my favorite ways to spice up our meals with some variety is by incorporating exciting flavors: ginger, garlic, green onions, curry, and fermented soy sauce. The meatballs and zoodles are really just an excuse to eat this amazing sauce! 

Sanity-Saving Tip: Buy raw, fermented soy sauce. Not only is the flavor out of this world compared to your everyday table soy sauce, but it comes with a whole slew of other health benefits, like probiotics. If you’re avoiding soy altogether, you can substitute with extra coconut aminos.



  • 1 pound ground turkey
  • 1/3 cup old fashioned oats, ground
  • 1/2 cup onion, finely chopped
  • 1/4 cup mushrooms, finely chopped
  • 1-2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 egg, beaten
  • 1/4 cup fermented soy sauce
  • 1/2 tsp salt
  • 1-2 tbsp clarified butter


  • 5-6 medium zucchini, spiralized

Satay Sauce
  • 1/4 cup onion, chopped
  • 1/4 cup mushrooms, chopped (optional)
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/2 cup fermented soy sauce
  • 1/2 cup coconut aminos
  • 1 14oz can whole coconut milk
  • 2 heaping tbsp almond butter
  • 1 tbsp yellow curry powder
  • 1-2 tbsp clarified butter
Optional garnishes
  • Cashews, toasted
  • Green onions, chopped
  • Chili oil or sriracha
  • Spiralizer
  • Scissors
Preheat oven to 375 F.

Heat butter in a small skillet over medium heat. Add onions and mushrooms and sauté until soft (about 3-5 minutes). Add garlic, and sauté for another minute. Transfer to mixing bowl. Add remaining items to bowl and mix thoroughly. Spoon into one-inch size balls onto baking sheet lined with parchment. Bake for 15-20 minutes, until internal temperature of the meatballs are 165 F.

Heat butter in large pan over medium heat. Add onions and mushrooms, and sauté until soft and slightly golden (about 5-7 minutes). Add garlic, ginger, and curry power, and sauté for another minute. Add fermented soy sauce and coconut amines, scraping up any brown bits. Whisk in almond butter, and allow sauce to thicken up a bit. Add coconut milk, stirring well to incorporate. Reduce heat to low, and let simmer until ready to serve. Just before serving, add zoodles to pan and toss until evenly coated in sauce (about one minute). Add meatballs to pan, and serve.

Bring a pair of scissors to the table, for easier serving of extra long zoodles! 


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