One-Dish Dinner
Asian Meatball Zucchini Noodle Bowls
Ingredients
- 2 zucchini
- 1 lb ground pork
- 1 large egg, lightly beaten
- 1 thin green onion, chopped
- 2½ Tbsp coconut aminos, divided
- 2½ tsp dark sesame oil, divided
- ½ tsp ground ginger
- ¼ tsp salt
- ½ Tbsp avocado oil
- 1 Tbsp fresh lime juice
- ½ Tbsp raw honey
- 1 small red bell pepper, very thinly sliced
- 2 Tbsp chopped fresh cilantro
Instructions
- Cut zucchini into noodles using a spiralizer, or cut lengthwise into slices. Stack 3 slices at a time, and cut lengthwise into thin strips to resemble strands of pasta.
- Mix pork, egg, onion, ½ Tbsp coconut aminos, 1½ tsp sesame oil, ginger, and salt in a bowl until combined. Shape into 1-inch meatballs.
- Cook meatballs in a single layer in hot avocado 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 2 Tbsp coconut aminos, 1 tsp sesame oil, lime juice, and honey. Add zucchini, red bell pepper, and coconut aminos mixture to skillet; cook 2 to 3 minutes or until vegetables are crisp-tender and coated with sauce.
- Divide vegetable mixture and meatballs between 2 bowls; sprinkle with cilantro.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
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