Spiralized Teriyaki Zucchini Noodles with Asian Meatballs
The Housewife in Training Files
The Housewife in Training Files
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  • 1½ pounds lean ground turkey ½ teaspoon salt 1 teaspoon garlic powder 1¼ teaspoon ground ginger 2 tablespoons low sodium soy sauce (gluten free) ¼ teaspoon hot chile oil 1 teaspoon cornstarch ½ cup old fashioned oats 1 tablespoon sesame seeds Sauce: ¼ cup soy sauce 2 teaspoon rice vinegar ⅛ teaspoon hot chile oil 2 teaspoon honey Stir Fry: 2½ cups broccoli, chopped or torn into small florets ½ a large red pepper, sliced thin into 1 inch pieces 3 garlic cloves, minced Salt and pepper, to taste 4 large zucchini noodles, about 8-10 cups, spiralized thin or cut on a mandolin Garnish: Chopped Peanuts Cilantro Instructions Meatballs: Preheat oven to 375 degrees. Prepare a baking sheet lined with parchment paper. In a medium bowl, combine the ground turkey, salt, garlic powder, ginger, soy sauce, hot chis oil, cornstarch and oats. Stir until just combined. Shape into 2 inch meatballs. Place meatballs on prepared baking sheet, an half inch apart. Sprinkle with sesame seeds. Place in oven and bake for 15-18 minutes, or until cooked through and no longer pink in the center. Set aside when done cooking. Sauce: Meanwhile, combine the soy sauce, rice vinegar, hot chile oil and honey in a small bowl. Whisk to combine. Set aside while you cook the stir fry. Stir Fry: Heat a large pan over medium-high heat. Spray with non stick cooking spray. Add the broccoli and red peppers. Cook for 4 minutes or until soft. Add the garlic. Season with a bit of salt and pepper. Add the reserved sauce and zucchini noodles. Cook for a 2 minutes, or until noodles soften. Divide the noodles between 4 bowls. Top with the meatballs and garnish with peanuts and cilantro. 3.3.2998



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