Potsticker meatballs + Zucchini noodles w/charred scallion sauc

The Charred Scallion-Ginger Sauce might be my favorite part of this whole dish. It can be made a couple days ahead, if you’re feeling ambitious.

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Step 1

Preheat the oven to 400 degrees, line a baking sheet with aluminum foil and rest a wire cooling rack on top. Give things a quick spritz of cooking oil spray. Arrange the meatballs on the rack and stick them in the oven for 15 minutes.

Step 2

Are we making zoodles in the meantime? Sure are. Are we going to call them that? Absolutely not. Run the zucchini through a spiralizer until you have a pile o’ noods. Remove that weird, limp noodle or two containing the zucchini seeds and cut the pile in half so you have more manageable strips, then divide them between two bowls.

Step 3

Let’s pivot to the stove top. Heat a small skillet over medium heat and add ¼ teaspoon sesame oil. Cook the scallion slices, stirring frequently, for 3 minutes or until they’ve picked up a nice sear to them. Transfer ’em to a small bowl and add the rest of the sesame oil, the grated garlic and ginger, soy sauce, honey and rice vinegar. Whisk together; the mixture should be slightly thicker than soy sauce.

Step 4

Top the zucchini noodles with cilantro and sesame seeds. Plop a few cooked meatballs on top and drizzle everything with the scallion-ginger sauce.