Asian Meatball Zucchini Noodle Bowls
Ingredients
- 1 lb lean ground beef
- 1 large egg yolk, lightly beaten
- ½ green onion, chopped
- 2 Tbsp soy sauce, divided
- 2½ tsp dark sesame oil, divided
- ½ tsp ground ginger
- 1½ tsp olive oil
- 1 Tbsp fresh lime juice
- 1½ tsp honey
- 1 (10.7-oz) pkg zucchini spirals (such as Veggie Noodle Co.)
- ½ red bell pepper, very thinly sliced
- 2 Tbsp chopped fresh cilantro
Instructions
- Mix beef, egg yolk, green onion, 1½ tsp soy sauce, 1½ tsp sesame oil, and ginger in a bowl until combined. Shape into 1-inch balls.
- Cook meatballs 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 1½ Tbsp soy sauce, 1 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 | 3 | |
| Calories |
341
|
341
|
| Fat (g) | 18 | 18 |
| Sat. Fat (g) | 6 | 6 |
| Protein (g) | 35 | 35 |
| Carb (g) | 10 | 10 |
| Fiber (g) | 1 | 1 |
| Sodium (mg) | 891 | 891 |
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