asian meatball

Asian glazed meatballs paired with zucchini noodles are an easy meal prep. This meal is also low carb and gluten free.&nbsp;

Asian Glazed Meatballs with Zucchini Noodles Meal Prep

oz turkey

onion (minced)

almond flour

onion powder

garlic powder

tbsp white sesame seeds

soy sauce

garlic

tsp ginger (grated)

rice vinegar

tbsp honey or sugar substitute (see note)

water

cornstarch (see note)

olive oil

zucchini (spiralized)

salt (to taste)

To make the meatballs: Preheat oven to 375°F. Line a large sheet pan with parchment paper.

In a large bowl, add turkey, onion, egg, almond flour, garlic powder, and onion powder. Stir and mix until everything is evenly mixed.

Scoop 1 ½ tbsp of meatball mixture. Gently roll into ball shape. Place onto baking sheet. Repeat with remaining meat, spacing balls about 1/2 inch apart.

Bake meatballs for about 20 minutes or until fully cooked.

To make the glaze: Add all sauce ingredients except cornstarch and water into a small saucepan. Bring to a simmer and cook until sauce is slightly reduced. Taste and adjust as needed.

&nbsp;In a small bowl, completely dissolve 2 tsp of cornstarch into 8 tbsp of water. Add to sauce mixture and stir immediately so that the cornstarch does not cook and clump up. Gradually bring sauce to a simmer again and cook until sauce is thickened.&nbsp;

Using a pastry brush, brush meatballs with sauce. Garnish with sesame seeds.

To make zucchini noodles.&nbsp;In a large skillet, add olive oil and garlic. Bring to medium high heat.&nbsp;

Add in zucchini noodles. Cook until water releases from zucchini and zucchini noodles are just cooked (tender but still crisp). Add salt as needed.&nbsp;

Divide zucchini noodles into meal prep containers. Add meatballs on top and remaining glaze.

A popular Vietnamese pork meatballs simmered in a sweet and savory tomato sauce. Enjoy it in a Bánh Mì sandwich or simply with a baguette and a warm bowl of meatballs on the side for dipping.

Vietnamese Pork Meatballs in Tomato Sauce (Xiu Mai)

lb pork

shrimp

yellow or white onion (finely diced)

jicama

sea salt

black pepper

fish sauce

sugar

chicken bouillon powder

potato starch (see notes)

green onion (thinly sliced; white/green separated)

vegetable oil (see notes)

garlic (finely diced)

10-12 oz finely diced red tomatoes

water or stock

Make the meatballs

In a large bowl, combine all of the meatball ingredients and only the whites of green onions. Mix until well combined. Shape the mixture into small balls, about 1 1/2 inches in diameter. Set aside.

Cook the tomatoes

Heat the vegetable oil in a large skillet over medium heat. Add the garlic and onions. Cook until fragrant (about 2-3 minute). Add the tomatoes and cook for about 3 minutes, or until they start to break down. Add water or stock and bring the mixture to a low simmer.

Cook the meatballs

Add meatballs, cover and simmer on medium low heat for about 10 minutes.

Season to taste

Add sugar, salt, fish sauce, and ground pepper. If you want the sauce to be thicker, see notes below.

Finish

Garnish with green part of green onions and serve.

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Top 3 asian meatball recipes from across the web

The most viewed asian meatball recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Asian Glazed Meatballs with Zucchin...

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The most viewed asian meatball recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine