Easy meatballs coated in an Asian sticky glaze and served with zucchini noodles. This recipe is also low carb and gluten free. These meatballs can be made in large batches, perfect for your weekly meal prep.
I’ve been on a meatball kick lately and my most recent creation are these Asian glazed meatballs. The sauce is a mix of Asian inspired ingredients including ginger, soy sauce, and garlic.
The sauce is flavorful enough that you don’t need much on the zucchini noodles. I cooked them with a little salt and garlic.
I made my meatballs with lean ground turkey. However, they can also be made with pork or beef, or a combination.
Usually meatballs use breadcrumbs to keep the meatballs moist. To keep these low carb and gluten free, I used almond flour instead. It works just as well and the meatballs stay very moist.
The meatballs store and reheat well, making this an easy and flavorful meal prep.
Asian Glazed Meatballs with Zucchini Noodles Meal Prep
- 20 oz lean ground turkey
- ½ cup onion minced
- 1 large egg
- ½ cup almond flour
- ¼ tsp onion powder
- ½ tsp garlic powder
- 2 tbsp white sesame seeds
- ¼ cup low sodium soy sauce
- 4 garlic cloves minced
- 1 tsp ginger grated
- 1 tbsp seasoned rice vinegar
- 1 1/2 tbsp honey or sugar substitute see note
- 8 tbsp water
- 2 tsp cornstarch see note
- 2 garlic cloves minced
- 1 ½ tbsp olive oil
- 5 medium zucchini spiralized
- salt to taste
- To make the meatballs: Preheat oven to 375°F. Line a large sheet pan with parchment paper.
- In a large bowl, add turkey, onion, egg, almond flour, garlic powder, and onion powder. Stir and mix until everything is evenly mixed.
- Scoop 1 ½ tbsp of meatball mixture. Gently roll into ball shape. Place onto baking sheet. Repeat with remaining meat, spacing balls about 1/2 inch apart.
- Bake meatballs for about 20 minutes or until fully cooked.
- To make the glaze: Add all sauce ingredients except cornstarch and water into a small saucepan. Bring to a simmer and cook until sauce is slightly reduced. Taste and adjust as needed.
- In a small bowl, completely dissolve 2 tsp of cornstarch into 8 tbsp of water. Add to sauce mixture and stir immediately so that the cornstarch does not cook and clump up. Gradually bring sauce to a simmer again and cook until sauce is thickened.
- Using a pastry brush, brush meatballs with sauce. Garnish with sesame seeds.
- To make zucchini noodles. In a large skillet, add olive oil and garlic. Bring to medium high heat.
- Add in zucchini noodles. Cook until water releases from zucchini and zucchini noodles are just cooked (tender but still crisp). Add salt as needed.
- Divide zucchini noodles into meal prep containers. Add meatballs on top and remaining glaze.
- You can replace turkey with ground chicken, beef, pork.
- If you do not need to keep recipe low carb or gluten free, you can replace almond flour with breadcrumbs.
- Cornstarch is not always allowed in low carb diets, but this recipe only uses a small amount to thicken sauce. Some low carb diets permit this small amount. If your diet does not permit the use of cornstarch, you can try a low carb thickening agent like xanthan gum.
- I usually use honey for Asian glazes. To keep this low carb, you can replace with a sugar substitute that is equivalent to 1 1/2 tbsp of sugar.
- I use these Meal Prep Containers,* this spiralizer,* and this 1 ½ tbsp cookie scoop.*
- The nutrition estimate includes honey as the sweetener. If you use a sugar substitute the estimate will vary.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.