Asian Chicken Meatballs with Spicy Sesame Zoodles
A spicy new twist on the standard "spaghetti and meatballs". The meatballs get their zing from fresh ginger, garlic, shallot, fish sauce, and aminos. The zoodles get a healthy drizzle of sesame oil, lending their subtle nutty flavor. These Asian Chicken Meatballs with Spicy Sesame Zoodles are the perfect weeknight 30 minute meal!
Servings: 4 Servings
Ingredients
For the Asian Chicken Meatballs
- 1 Lb ground chicken
- 2-3 garlic cloves minced
- 2 Tbsp shallot minced
- 1 tsp ginger
- 1 tsp Aminos (or soy sauce)
- 1 tsp Sriracha
- 6 dashes fish sauce
For the Spicy Sesame Zoodles
- 2-3 zucchini
- 1 Tbsp sesame oil
- 2 Cloves garlic
- 1 tsp fresh ginger,
- 1 tsp Sriracha
- Sesame seeds, For garnish
Instructions
For the Asian Chicken Meatballs
- Preheat oven to 375 degrees. In a large bowl, combine all ingredients. Using your hands (your best tool in the kitchen!), combine the mixture thoroughly.
- Scoop 2 tablespoons worth of meatball mixture and form in to meatballs. A cookie scoop works wonders for this task! Working in batches, place meatballs in a sauce pan set over high heat. You'll just want a good sear on them, as they'll finish cooking in the oven.
- Once seared, transfer meatballs to a cookie sheet. Bake for 15 minutes, ensuring completely cooked through.
For the Spicy Sesame Zoodles
- Meanwhile, cut both ends off your zucchini. Using your spiralizer, make zoodles!
- In a large saute pan or wok, add 1 tablespoon of sesame oil. Add zoodles, garlic and ginger to pan, sautéing about 7 minutes (or until noodles are cooked to desired doneness). Add Sriracha to zoodles when they just finish cooking.
- Serve meatballs atop spicy sesame noodles, sprinkled with sesame seeds and Sriracha. DIVE IN!
Notes
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