Prepare the Zucchini Mixture: NIn a large bowl, combine the ground meat, coconut aminos, fish sauce, garlic, ginger, sea salt (if using), and black pepper. NAdd almond flour, egg, grated zucchini, and lime zest. Mix thoroughly until well combined.

Shape and Cook the Meatballs : Form the mixture into 1-inch meatballs. Heat avocado oil in a spacious skillet over medium heat. Working in batches, cook the meatballs, turning them occasionally, until they're golden on all sides and fully cooked through, about 10-12 minutes. Remove and set aside.

Sauté Aromatics: In the same skillet, add the minced garlic and ginger. Cook over medium heat for 1-2 minutes, stirring, until aromatic.

Add Spices and Liquid: Stir in lime zest, ground coriander, turmeric, and red chili flakes. Pour in the fish sauce and coconut milk, stirring to combine.

Add the Mango and Simmer: Add the diced mango to the skillet and bring the sauce to a gentle simmer. Simmer for 5-7 minutes, letting the flavors blend together and the sauce thicken a bit.

Combine and Serve: Return the meatballs to the skillet, tossing them gently in the sauce to coat. Cook for an additional 2-3 minutes. Garnish with fresh cilantro if desired and serve warm over rice or noodles.