Asian Meatballs
Almond flour replaces bread crumbs to create these low carb Asian Meatballs with a slightly sweet and sticky glaze. Serve these gluten free meatballs over zucchini noodles for a satisfying dinner or easy meal prep lunch.
Servings: 6
Calories: 413kcal
Ingredients
Asian Meatballs
- 2 large eggs
- ½ cup almond flour like Bob’s Red Mill Superfine
- ¼ cup grated yellow onion grate with a cheese grater
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper or to taste
- 2 pounds 93% lean ground turkey
- 1 tablespoon sesame seeds
- Thinly sliced green onion optional
Glaze
- ½ cup low sodium soy sauce or tamari for gluten free
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger or ginger paste
- 2 tablespoons seasoned rice vinegar
- ¼ teaspoon red pepper flakes optional
- 3 tablespoons honey
- 2 tablespoons water
- 1 tablespoon cornstarch see note
Zucchini Noodles
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 4 medium zucchini spiralized
- Kosher salt and freshly ground black pepper to taste
- Red pepper flakes to taste, optional
Instructions
Asian Meatballs
- Preheat oven to 400 degrees F. with an oven rack in the center position. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, whisk the egg. Stir in the almond flour, onion, granulated garlic, onion powder, salt and pepper. Add the turkey and stir until well combined.
- Using a medium cookie scoop, scoop about 2 tablespoons of the meatball mixture. Roll into a ball shape and place on the prepared baking sheet. Form the remaining meatballs and add them to the baking sheet, leaving a little space in between (should have about 30, give or take). Coat the tops of the meatballs with a little nonstick cooking spray (to help them brown at the end).
- Bake the meatballs for about 18 to 20 minutes, or until internal temperature registers 165 degrees F when measured with an instant-read meat thermometer. Without moving the oven rack, switch the oven to BROIL and continue to cook for an additional 2 to 3 minutes, or until some of the liquid on the parchment paper has evaporated and the meatballs are lightly browned.
Glaze
- While the meatballs are cooking, add the soy sauce, garlic, ginger, rice vinegar, red pepper flakes (if using), and honey to a large skillet and whisk well to combine. Place the skillet over LOW heat and cook for 2 to 3 minutes.
- In a small bowl, combine the water and cornstarch until the cornstarch has dissolved. Whisk the cornstarch slurry into the sauce and continue to cook until thickened. Remove from the heat.
- Remove the meatballs from the oven. Use tongs to transfer the meatballs to the sauce in the skillet. I transfer them one by one, lightly wiping the bottom of each meatball with a paper towel to remove any cooking liquid. Lightly toss the meatballs with the sauce until they are all coated. Garnish with sesame seeds.
Zucchini Noodles
- Warm the olive oil In a large skillet over MEDIUM-LOW heat. Add the garlic and cook for a minute or two, or until fragrant. Add the zucchini noodles and increase the heat to MEDIUM-HIGH. Cook, tossing with kitchen tongs, until the water releases from the zucchini and the noodles are just beginning to get tender. Remove from the heat and drain off as much of the water as possible. Season with salt, pepper, and red pepper flakes, to taste.
- Serve the meatballs over the zucchini noodles.
Nutrition
Serving: 5meatballs | Calories: 413kcal | Carbohydrates: 19g | Protein: 36g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 174mg | Sodium: 1295mg | Potassium: 801mg | Fiber: 3g | Sugar: 13g | Vitamin A: 487IU | Vitamin C: 24mg | Calcium: 109mg | Iron: 4mg