Coconut Curry Meatballs with Vegetable Noodles

Pre-heat oven to 400°F. Line a large sheet pan with foil and lightly grease with oil or cooking spray. Set aside.
In a large bowl thoroughly combine ground beef, garlic, ginger, onion, mushrooms, jalapeno, chili paste, fish sauce, salt, and pepper. Add egg and mix until combined. Add cornstarch and mix until no powder is visible.
Form into two tablespoon-sized meatballs and transfer to the prepared sheet pan. Bake for 13 minutes, flip over and cook another 2 to 3 minutes until cooked through. Remove from the oven and set aside.
Meanwhile, prepare the vegetable noodles and set aside.
Make the coconut curry sauce. Heat a large pan over medium-high heat. Add the coconut milk and bring to a light boil. Whisk in the red curry paste until combined. Taste and add two teaspoons of maple syrup if desired.
Add fish sauce, adjust to taste. Reduce heat to medium-low and add the meatballs. Coat the meatballs in the sauce and simmer for 10 minutes.
Meanwhile, cook the vegetables. Heat a large skillet over medium-high heat. Add one tablespoon oil and allow to heat.
Add in sweet potatoes once hot and saute for 2 minutes. Add the bell pepper and saute for 1 minute. Add the zucchini and saute for 2 minutes. All of the vegetables should be just tender and slightly crisp. Season with salt and pepper as desired.
Evenly divide vegetable noodles into bowls, top with meatballs and extra curry sauce. Add a garnish of choice.