meatball meal prep

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.

Korean Inspired Meatballs is a quick and easy meal prep recipe using bagged slaw for a quick meal prep short cut to get those veggies in! 

Korean Inspired Meatballs {Meal Prep}

meatballs (your choice of meat)

Basmati rice

scallions (garnish)

sesame seeds (garnish)

honey

tbsp Hoisin sauce

soy sauce (low sodium)

garlic, grated or minced

tbsp gochujang (korean chili paste)

tbsp rice vinegar

Heat a large skillet, with olive oil, on medium to high heat.

When the skillet is hot, add the meatballs. Browning and crisping up the sides. You are not cooking the meatballs all the way through here.

While the meatballs are browning, add all of the sauce ingredients to a small mason jar and shake. You could also add to a bowl and whisk.

Once the meatballs are browned, add the sauce to the skillet.

Allow the meatballs to simmer (with the lid on). After 8-10 minutes, use a thermometer and check that the meatballs are cooked through. 165°F for turkey, 160°F for beef.

Remove the lid and allow the sauce to reduce down (about 5 minutes).

Add the slaw mix to the skillet. If you want the sauce to remain thicker like a glaze, saute the slaw mix in a separate pan. When you add the slaw mix, it will release moisture and thin the sauce out.

Once the slaw is cooked down, remove from heat.

Divide the cooked rice into 4 meal prep containers.

Add 5 meatballs to each container and then distribute the sauce and veggies evenly between the containers. Allow to cool before securing the lid and placing in the fridge.

Keep refrigerated for up to 4 days.

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Asian Glazed Meatballs with Zucchin...

Korean Inspired Meatballs {Meal Pre...

Top 2 meatball meal prep recipes from across the web

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

Top Tags

Asian Glazed Meatballs with Zucchin...

Korean Inspired Meatballs {Meal Pre...

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