Singapore Meatballs and Zoodles
- SERVING SIZE 1 bowl
- PREP TIME 30 mins.
- TOTAL TIME 1 hr. 15 mins.
Turkey meatballs are coated in an Asian sauce seasoned with soy and ginger, then served on a bed of low-carb zucchini noodles. Pair this easy-to-prep dish with a citrus beer or sauvignon blanc.
Ingredients
SINGAPORE MEATBALLS AND ZOODLES
Yield: 4 bowls
24 ea.
1 cup
Mirin (rice wine)
⅔ cup
Sugar
1 cup
Soy sauce
2 tbsp.
Fresh garlic, chopped
3 tbsp.
Fresh ginger, peeled and chopped fine
3 tbsp.
Onion, ¼-inch dice
1 ⅓ cup
Thai sweet chili sauce
4 tbsp.
Light sesame oil
4 ea.
Zucchini, large, cut into noodles
4 tsp.
Sesame seeds, toasted
Directions
TO PREPARE THE SINGAPORE MEATBALLS AND ZOODLES:
1. Combine the mirin, sugar, soy sauce, chopped garlic, chopped ginger and diced onions in a saucepan and bring to a boil.
2. Reduce the heat and simmer for 5 minutes.
3. Add in the turkey meatballs and Thai sweet chili sauce and return to a boil.
4. Reduce the heat and simmer for 12–15 minutes (until the meatballs have reached an internal temperature of 165℉).
5. In a large pan, heat the sesame oil over medium-high heat for about 2 minutes and add the zucchini noodles. Sauté the noodles for 30–45 seconds, until cooked but firm, then portion into 4 individual pasta bowls or a large dish.
6. Remove the individual meatballs from the saucepan and place them over the zucchini noodles (6 per portion).
7. Garnish with sesame seeds and serve.
