Asian Meatball Zucchini Noodle Bowls
Ingredients
- 2 lb lean ground beef
- 1 large egg, lightly beaten
- 1 green onion, chopped
- 4 Tbsp soy sauce, divided
- 5 tsp dark sesame oil, divided
- 1 tsp ground ginger
- 1 Tbsp olive oil
- 2 Tbsp fresh lime juice
- 1 Tbsp honey
- 2 (10.7-oz) pkg zucchini spirals (such as Veggie Noodle Co.)
- 1 red bell pepper, very thinly sliced
- ¼ cup chopped fresh cilantro
Instructions
- Mix beef, egg, green onion, 1 Tbsp soy sauce, 3 tsp sesame oil, and ginger in a bowl until combined. Shape into 1-inch balls.
- Cook meatballs, in 2 batches, in a single layer in hot olive oil in a nonstick skillet over medium-high heat until browned on all sides and centers are no longer pink. Remove from skillet; keep warm.
- Meanwhile, whisk together 3 Tbsp soy sauce, 2 tsp sesame oil, lime juice, and honey.
- Add zucchini spirals, red bell pepper, and soy sauce mixture to skillet; cook 2 to 3 minutes or until vegetables are crisp-tender and coated with sauce.
- Divide vegetable mixture and meatballs among 6 bowls; sprinkle with cilantro.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
335
|
335
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 35 | 35 |
| Carb (g) | 10 | 10 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 900 | 900 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
