Singapore Meatballs and Zoodles

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.


Singapore Meatballs And Zoodles

Yield: 4 bowls

1 cup(s)

Mirin (rice wine)

⅔ cup(s)


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


  1. 1. Combine the mirin, sugar, soy sauce, chopped garlic, chopped ginger and diced onions in a saucepan and bring to a boil.
  2. 2. Reduce the heat and simmer for 5 minutes.
  3. 3. Add in the turkey meatballs and Thai sweet chili sauce and return to a boil.
  4. 4. Reduce the heat and simmer for 12–15 minutes (until the meatballs have reached an internal temperature of 165℉).
  5. 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. 6. Remove the individual meatballs from the saucepan and place them over the zucchini noodles (6 per portion).
  7. 7. Garnish with sesame seeds and serve.
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