Asian Meatballs with Zoodles
I love Asian food! Especially the dishes with noodles! So it has been my mission lately to find healthy ways to feed my cravings without ingesting my daily allowance of sugar salt and fat in one sitting. This dish only took 30 minutes to prepare and my entire family (including my two toddlers) loved it!
What you’ll need for the meatballs:
- 1 lb ground turkey
- 1 carrot, grated
- 1 handful cilantro leaves, chopped
- 1 tsp chili garlic sauce
- 1 Tbsp grated ginger
- 1 Tbsp low sodium soy sauce
- 1/4 cup chopped green onions
- 1 egg
What you’ll need for the sauce:
- 1/4 low sodium soy sauce
- 1/4 low sodium chicken broth
- 2 Tbsp sesame oil
- 1 tsp chili garlic sauce
- 1 tsp grated ginger
- 1 tsp minced garlic
You’ll also need 2-3 zucchini, 1 lb sliced mushrooms and a cup of sugar snap peas.
Preheat your oven to 400 F and line a baking sheet with parchment paper. Combine all the ingredients for the meatballs in a bowl and use your hands to mix until evenly combined.
To make sure you get even sized meatballs, you can use a small scooper or 1/8 measuring cup like this
Roll out your balls and place on the baking sheet and pop in the oven for 20 minutes
While those are baking, start the sauce. My dad recently got me my first wok, so of course I had to use it tonight!
If you don’t have a wok, any skillet will do 🙂
Add all of the ingredients for the sauce in the wok and simmer until it just started to reduce and thicken, about 4 or 5 minutes.
During that time, MAKE ZE Zoodles!!!
If you don’t own a spirulizer, get on Amazon and order yourself one right now! Seriously! I’m not the biggest fan of spaghetti squash but I love me some zucchini noodles and use mine all the time.
For my husband and myself and our two toddlers, two medium zucchini workout perfect. If you’re cooking for 3-4 adults, I’d definitely use 3 zucchini.
I thought I was so cool when I was able to spirulizer the entire zucchini in one continuous spiral, but please don’t make my mistake… Cut the Zoodles or you’ll be pulling up to the ceiling when trying to plate them later on.. 😳
Once the sauce starts to thicken, pour it into a small bowl and set aside. Put the mushrooms in the wok and cook to your liking 
Then add in the peas and cook 2-3 minutes until heated through and bright green
Pushing the mushrooms and peas up the sides, make a well in the center and pour the sauce back in and place the Zoodles on top.
Toss everything together, making sure everything is coated in the sauce. The Zoodles will only need a few more minutes to cook. Your meatballs should be done about now, too.
Pull all of the veggie mixture out and put into a serving bowl, leaving the sauce in the wok. Turn the heat up to high and simmer until you get a thick sticky sauce to coat the meatballs with. When you can pull a spatula through the sauce and it doesn’t immediately pool back together, it’s done!
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Throw the meatballs in and toss to coat then pour it all on top of the Zoodles. Sprinkle with a little more cilantro and green onions and there you go! Dinner is served!
My favorite part was the bright flavor of the ginger in the meatballs! So yummy! Please let me know what you think!
