Spicy Asian Meatballs with Zucchini Noodles 

30 January, 2018
It’s 2017 and new year’s resolutions are EVERYWHERE! I know I definitely was working on my “winter bod” in the last few months.  Holidays sweets are perfect for that 🙂 But it’s a new year, and it’s time to get back to healthy eating!  It’s so easy when it tastes so good.  These Asian meatballs are so tasty, and the zucchini noodles are a perfect compliment, and boost of extra nutrients that you need to keep your day going!
For this recipe, you’ll need a vegetable spiralizer, or you could cut your zucchini into very thin slices, or “noodles.”  I love this one I got on Amazon.  It comes with a few different blades for all kinds of slices! “Spiralize” your zucchini like above.  Then we can prepare the meatballs!


Spicy Asian Meatballs with Zucchini Noodles

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 0:50
Serves 4 servings


For the Meatballs: 

1 lb lean ground turkey

1 tbsp ginger, minced

1 clove garlic, minced

1/2 tsp salt

1/4 cup chopped fresh cilantro

1/2 small onion, diced

1 tbsp low sodium soy sauce

2 tsp sesame oil

1/2 jalapeno, diced

For the noodles: 

4 medium zucchinis, spiralized

1/2 red bell pepper, diced

1/4 cup peanut oil

3 tablespoons soy sauce

2 tablespoons red wine vinegar

2 teaspoons chili oil

1 teaspoon honey

1/2 teaspoon cayenne pepper

1 garlic clove, minced

2 scallions, thinly sliced


For the Meatballs: 

Mix ground turkey, salt, garlic, cilantro, 1 tbsp soy sauce, jalapenos and 2 tsp oil and mix with your hands until combined well. I used my little cookie dough scooper (which is about a tablespoon size to shape the turkey mixture into little balls and put them in a shallow pan. Keep doing this with remaining mixture until there is nothing left.  Pan sear each side the meatballs until a little brown on each side and then add a little water and soy sauce to cover the bottom of the pan.  In doing this, we can make sure that the meatballs don't dry out.  Cook them until the internal temperature reaches 165 degrees.

For the noodles: 

While the meatballs are in the oven, whisk together the sesame oil, peanut oil, soy sauce, vinegar, chili oil, honey, cayenne, and garlic until smooth.

Place a large skillet over medium-high heat and once the pan is heated, add in the zucchini noodles and red bell pepper and cook for 5 minutes or until al dente.  Add the sauce and toss to coat evenly.  Plate and top with meatballs.


5.0 rating
1 reviews
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1 Comment

  • Reply Anna Bone 14 February, 2018 at 4:10 am

    This was excellent!!! Very quick to put together and easy to prep in advance if need be. Everyone in my family loved the meatballs- even my toddlers! It’s going in the rotation.

    5.0 rating

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