Asian turkey meatballs and veggies bowls are loaded with colorful veggies and finished with a delicious hoisin-based sauce that will have you diving in for more!

Happy new week my friends!

We had a fun weekend, which included taking the kids to see their first pro basketball game (our local Charlotte Hornets team). They made it through the whole game, and we had a blast! We'll definitely be doing that again next season!

We also watched Zootopia with the kids, which was a really cute movie. And my husband and I watched Free Solo, which is part impressive, part crazy.

And this morning, I'm prepping for a cooking segment on a live local TV show. I'm a bit nervous, but my kids helped me rehearse, so that's got me feeling good.

Now, let's talk some yummy eats...

Recently, I shared my baked Asian turkey meatballs, which my whole family literally inhales.

They are easy to make but SO loaded with flavor that we all stop talking and just dive into our dinner.

Seriously yummy!

And today I’m sharing these Asian turkey meatballs and veggies, which are one of my favorite ways to use the leftovers!

(Yes, I’ve been sharing lots of “bowls from leftovers” here on the blog recently. 1. I love using leftovers to make new and interesting meals, 2. I hate food waste and 3. I'm happy to share the joy!)

These meatball bowls are seriously scrumptious!

You’ve got the tender, rich meatballs, the fresh, colorful veggies and an amazing hoisin-based sauce to drizzle over your whole plate.

You’ll be diving in for bite after bite and feeling SO good about each and every one!

I just know this low-carb and gluten-free meal is going to be your favorite for leftovers too!

(And if you want to go buy some meatballs just to make this, I certainly won’t tell. We’re in a no judgement zone here.)

OK, and now I’ve got lots of notes, tips and substitution ideas coming at you. Just trying to be helpful.

If you want to jump to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on Asian turkey meatballs and veggies bowls:

• I use my baked Asian turkey meatballs for these bowls, but really, any leftover meatballs will do. The sauce helps tie everything together.
• Feel free to substitute tamari for the soy sauce if you want to make this gluten-free. (Also check your hoisin sauce to make sure it’s gluten-free.)
• I love going ALL veggie here, but you can absolutely do a mixture of zucchini noodles and regular pasta noodles in this dish. (This is a good option for families with “selective” eaters.) Cook the pasta separately to make sure it gets perfectly tender and then mix it in with the veggies before serving.
• I’d recommend regular or thin spaghetti, angel hair pasta or buckwheat noodles if you are going to incorporate a pasta.

Want more veggies here? You know I’m a full supporter of that!

Red pepper strips and/or small pieces of cauliflower would be a great addition. You could also serve these with some bean sprouts on top.

Speaking of toppings, I’ve got tons of ideas listed below in the recipe card.

Sliced green onions, chopped fresh cilantro, chopped peanuts, a drizzle of sriracha and toasted sesame seeds will all be fabulous here. Pick your favorites!

And in case you are new to making zoodles - or have had difficulty with them in the past - I wanted to offer a few tips and trouble-shooting ideas.

Tips on making zucchini noodles:

- You want to choose long, even, medium-sized zucchini to spiralize.

- Cut off the stem of the zucchini and make sure to firmly attach it to the blade and secure it in place.

- If you are getting half-moons, instead of long noodles, you may need to stop and adjust. If the end of your zucchini is uneven, it can easily dislodge or be misaligned. Recut an even edge and try again.

- Also, if your zucchini slips off center from the coring blade, it can mess up the shape. Just realign it and try again.

- Finally, don’t throw out the half moon shapes! Add them at the very end of the sauté time and let them soften just enough without turning to mush. They are still delicious.

It also helps to pat your zucchini noodles dry before you cook with them. They can give off a lot of moisture and you don’t want the veggies to get too watery.

By the way, I use and love this spiralizer.

And, because I’ve gotten this question a lot, I wanted to tackle…

How to make zucchini noodles without a spiralizer:

You have a few different options here:

1. You can use the shredder blade on your food processor. This makes small pieces so don’t add them to your pan to sauté them (they can turn to mush). Just put them straight on the plate and mix with the other veggies.

2. Or you can use a vegetable peeler. A julienne peeler like this OXO one is the closest bet, but a regular peeler will work. You just won’t have a noodle-like shape.

3. You can also just cut long, thin strips of zucchini with a knife. Slice your zucchini lengthwise into sheets and then cut them down into thin strips resembling noodles. Check and adjust your time so that they get tender in the pan when you sauté them.

OK, now you are more than ready to get to making these fun Asian turkey meatball and veggie bowls.

I hope you love them as much as we do!

XO,
Kathryn

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Yield: 2 servings

Asian turkey meatballs and veggies bowls

Print

Asian turkey meatballs and veggie bowls are loaded with colorful veggies and finished with a delicious hoisin-based sauce that will have you diving in for more!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

For the bowls:

• 6-8 cooked Asian-style meatballs, warmed (see notes)
• 2 medium zucchini, spiralized (see notes)
• 1 teaspoon extra-virgin olive oil
• 1 cup broccoli, cut into small florets
• ⅓ cup snow peas, cut into ½ inch pieces
• ⅓ cup matchstick carrots
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For the sauce:

• ⅓ cup hoisin sauce
• 2 tablespoons low-sodium soy sauce (or sub tamari for gluten-free)
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1 garlic clove, minced
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

Optional toppings:

• Sliced green onions, chopped fresh cilantro, chopped peanuts, drizzle of sriracha, toasted sesame seeds

Instructions

1. Heat a large nonstick skillet over medium heat. Add olive oil and broccoli and sauté for 3-4 minutes.
2. Add zucchini noodles, snow peas and carrots. Season with salt and pepper and cook for another 4-5 minutes, until the veggies are tender.
3. Meanwhile, make the sauce. Combine all of the sauce ingredients in a small bowl and stir until well mixed.
4. Use a slotted spoon to remove the veggies from the pan (leaving any excess water in the pan) and divide between two bowls.
5. Top each bowl with 3-4 warmed meatballs and drizzle liberally with the sauce. Add any desired toppings and enjoy!

Notes

I use my baked Asian turkey meatballs for these bowls, but really, any leftover meatballs will do. The sauce helps tie everything together.

Feel free to substitute tamari for the soy sauce if you want to make this gluten-free. (Also check your hoisin sauce to make sure it’s gluten-free.)

I love going ALL veggie here, but you can absolutely do a mixture of zucchini noodles and regular pasta noodles in this dish. Cook the pasta separately to make sure it gets perfectly tender and then mix it in with the veggies before serving.

See the blog post above for tips on making spiralized zucchini noodles.

Recommended Products

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• 
  Paderno World Cuisine 4-Blade Folding Vegetable Slicer / Spiralizer Pro, Counter-Mounted and includes 4 Different Stainless Steel Blades

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 621Total Fat: 36gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 20gCarbohydrates: 45gProtein: 33g