Korean Meatballs with Stir-Fry Zucchini Noodles: A Delicious Twist on Dinner

My mouth is salivating just looking at this picture. I can still taste these authentic Korean meatballs with stir-fried zucchini noodles from the last time I made them. The smokey, sweet meat and the saucy zucchini noodles are hard to forget!

If you are looking to branch out from your regular culinary routine and try something new, these Korean meatballs are just the ticket!

How to Make Korean Meatballs With Stir-Fry Zucchini Noodles

These Korean meatballs with stir-fry zucchini noodles are really easy to make! I love to make a double batch and freeze the extra for another meal!

You will need the following ingredients in a large bowl:

• 2 pounds of 80/20 ground beef
• 2 eggs
• 3/4 cup of panko crumbs
• 1 Tablespoon of minced fresh ginger
• 2 chopped green onions
• 1 Tablespoon tamari sauce
• 1 Tablespoon minced garlic
• 1 teaspoon each Kosher salt and ground fresh black pepper

Step 1: Mix the Meat Mixture

Mash these ingredients together until everything is well incorporated. Roll the meat mixture into 18-21 golf ball-sized meatballs and place them on a cookie sheet about 1 inch apart.

Let the Korean meatballs sit for at least 2 hours in the refrigerator or freeze them for later use.

Step 2: Bake the Korean Meatballs

When thawed, bake the Korean meatballs at 400 degrees for 20-25 minutes. Let them sit for a few minutes before serving.

How to Make Zucchini Noodles

I could make a meal of just the Korean meatballs, but because I am a mom and want my kids to eat their veggies, I serve the meatballs with a delicious and saucy stir-fry with zucchini noodles.

Sometimes I use Udon noodles, but when I am trying to cut carbs, I make zoodles (zucchini noodles! This handy-dandy 4 Blade Spiralizer allows me to hook up a zucchini and make zoodles in about a minute or less.

I also make onion rings, spiralized carrots, and curly fries!

Step 1: Prepare the Zucchini Noodles

For this stir-fry recipe, I spiralize 3 zucchinis. I also julienne 2 large carrots and a medium-sized onion.

Step 2: Stir-fry the Zucchini Noodles

In a wok or large saute pan, I heat a tablespoon of sesame oil and then stir-fry the noodles until they are tender.

This will take about 5 to 7 minutes on medium heat.

How to Make Stir-fry Sauce

Once the vegetable stir-fry is finished and my Korean meatballs are cooling from the oven, I toss the veggies with some incredible stir-fry sauce!

I mix the following ingredients in a small bowl and whisk. No whisk? No problem! Pour everything into a small jar, put the lid on, and shake!

• 1 1/2 Tbsp reduced-sodium soy sauce
• 1 Tbsp sesame oil
• 1 Tbsp honey
• 1 tsp minced garlic
• Dash of salt and pepper
• Dash of sesame seeds

Toss the dressing in the zucchini noodles. I like to save some of the stir-fry sauce and brush it on top of the meatballs as well!

Serving Your Korean Meatball Masterpiece

In a bowl, simply scoop some zucchini noodles, put some stir-fry inside, and then lay some freshly baked Korean meatballs on top.

I mean, wouldn’t you like to sink your teeth into these incredible Korean meatballs with stir-fry zucchini noodles?

This dinner was a massive hit in my house! We eat quite a bit of Asian-inspired food as well as plenty of meatballs, so this dish felt like the best of both worlds. The combination of flavors, textures, and wholesome ingredients made it a memorable meal that everyone enjoyed.

If you loved this recipe idea, you might want to check out some of our other family favorites. 5-ingredient crockpot orange chicken is perfect for those busy nights, 20-minute spicy shrimp fried rice is a quick and easy option with a kick, and Crockpot sweet and sour meatballs always brings comfort to the table.

What meals are your go-to favorites? Do you think this recipe could become one of them? Let me know in the comment section below! I’d love to hear what you’re cooking up tonight. Happy cooking, y’all!

Korean Meatballs with Stir-Fry Zucchini Noodles

Smoky-sweet Korean-style beef meatballs with ginger, garlic, green onion and tamari, baked and served over sesame stir-fried zucchini noodles, carrots and onion tossed in a quick soy-honey sauce. Low-carb and freezer-friendly.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 50 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: Korean

Ingredients Method Notes

Ingredients

  

Korean meatballs

• 2 pounds 80/20 ground beef
• 2 eggs
• 3/4 cup panko breadcrumbs
• 1 tablespoon fresh ginger minced
• 2 green onions chopped
• 1 tablespoon tamari sauce
• 1 tablespoon minced garlic
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper

Zucchini noodle stir-fry

• 3 zucchini spiralized
• 2 large carrots julienned
• 1 medium onion julienned
• 1 tablespoon sesame oil for the wok

Stir-fry sauce

• 1 1/2 tablespoons reduced-sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon minced garlic
• 1 dash salt and pepper
• 1 dash sesame seeds

Method

 

1. Mash the ground beef, eggs, panko, ginger, green onions, tamari, garlic, salt and pepper together until well combined. Roll into 18-21 golf-ball-size meatballs on a baking sheet, 1 inch apart.
2. Refrigerate at least 2 hours (or freeze for later).
3. Bake at 400°F for 20-25 minutes. Rest a few minutes.
4. Spiralize the zucchini and julienne the carrots and onion. Stir-fry in 1 tablespoon sesame oil over medium heat 5-7 minutes until tender.
5. Whisk (or shake in a jar) the soy sauce, sesame oil, honey, garlic, salt, pepper and sesame seeds. Toss with the noodles, saving a little to brush over the meatballs.
6. Serve the meatballs over the zucchini noodles.

Notes

Use udon noodles instead of zoodles when you are not counting carbs. Double the meatballs and freeze half.