Paleo Asian Meatballs Noodle Bowl (GF, Dairy-Free + Refined Sugar Free)

Bowls and meatballs are pretty much always a good idea, so we created this Paleo Asian meatballs noodle bowl recipe. You will love this simple and clean combo for an easy dinner or meal prep lunches. 

Servings 4
Author J+E | Real Simple Good


For the sauce:

  • 1/2 cup coconut aminos
  • 1 tbsp sesame oil
  • 1 tbsp raw honey
  • 1 tsp ground ginger
  • 2 tsp garlic, minced (about 3-4 cloves)
  • 1/4 tsp ground black pepper
  • 1/2 tsp tapioca starch (or arrowroot flour)

For the meatballs:

  • 2 lbs ground turkey (or ground chicken)
  • 4 green onions, diced (plus more for garnish)
  • 1 tbsp avocado oil

For the zoodles:

  • 4 zucchini, spiralized into noodles
  • 1 tbsp avocado oil
  • salt and pepper, to taste
  • sesame seeds (for garnish)


  1. Preheat oven to 400° and line a large baking sheet with parchment paper. 

  2. Place all of the sauce ingredients, except for the tapioca starch, in a small bowl or jar and whisk. 

  3. In a large mixing bowl, combine ground turkey, green onion and 1/2 of the sauce mixture. Use your hands to mix and form into golfball-sized balls. You can use a small ice cream scoop if you have one. You should make about 25 balls.  

  4. Place the balls on parchment lined baking sheet and transfer to oven to bake for 20 minutes. 

  5. Turn zucchini into noodles using a spiralizer. Just about 5 minutes before the meatballs are set to be done, heat up zoodles in a skillet over medium heat on the stove. Add 1 tbsp avocado oil and season with sea salt and pepper to taste.

  6. Also, heat up the extra sauce in a small saucepan over medium heat. Add in 1/2 tsp of tapioca starch. Simmer for 4-5 minutes, stirring frequently until the sauce is slightly thickened.

  7. Once meatballs are done, serve over zoodles. Spoon sauce over everything and garnish with more green onion and sesame seeds if you'd like.