Entrées
Seared Turkey Steak with Chef Vo
Singapore Meatballs and Zoodles
1
bowl
Serving Size
30
mins.
Prep Time
1
hr.
Total Time
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(s)
Mirin (rice wine)
⅔ cup(s)
Sugar
1 cup(s)
Soy sauce
2 tbsp.
Fresh garlic, chopped
3 tbsp.
Fresh ginger, peeled and chopped fine
3 tbsp.
Onion, ¼-inch dice
1 ⅓ cup(s)
Thai sweet chili sauce
4 tbsp.
Light sesame oil
4 ea.
Zucchini, large, cut into noodles
4 tsp.
Sesame seeds, toasted
Directions
- 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.
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