Mongolian Turkey Meatballs with Veggie "Noodles"

Serves: 4

-1 lb ground turkey
-1 egg 
-2 oz. cooked quinoa 
-1/4 tsp crushed red pepper flakes
dash garlic salt
-2 chopped green onions (white part only- slice and set green top aside), divided in half
-2 tsp toasted sesame oil, divided
-1/2 cup chicken stock
-2 tablespoons low sodium soy sauce
-1 teaspoon chopped fresh ginger
-1 tablespoon hosin sauce
-1 teaspoon vegetable oil
-2  zucchini, spiralized or cut into matchsticks
-1 teaspoon sesame seeds
1. Preheat oven to 375 degrees. In a large bowl, mix together turkey, egg, quinoa, red pepper flakes, garlic salt, chopped white of one green onion, and 1 tsp toasted sesame oil.  
2. Form into 12-14 meatballs. Roast at 375 for 25 minutes. Set aside.
3. In a large skillet over medium heat, combine ginger, remaining white bottom of green onion, and a dash of red pepper flakes.  Allow onion and ginger to soften.  
4. Add in chicken stock, hosin, and soy sauce. Bring to a simmer.
5. Add in meatballs and allow sauce to thicken for 2-3 minutes.  Stir in remaining sesame oil and zucchini.  
6. Turn off heat.  Allow to stand for 1-2 minutes. Divided between three bowls.
7. Top with sesame seeds and green onion tops.