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Three Korean meatballs with stir-fry zucchini noodles in a white bowl, with a fork and extra veggies on the side.

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.
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Prep Time 25 minutes
Cook Time 25 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes
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.