Go Back
–+ servings
A white bowl full of spiralized veggies, broccoli and snow peas and Asian turkey meatballs with a serving fork resting to the side.
PRINT PIN Save
No ratings yet

Asian turkey meatballs and veggies bowls

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 Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Yield: 2 servings

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

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

Save This Recipe

We'll email this post to you, so you can come back to it later!

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.

Nutrition

Serving: 1serving | Calories: 621kcal | Carbohydrates: 45g | Protein: 33g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 20g | Trans Fat: 1g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
QR Code linking back to recipe