Just living the Simple Nebraska Life and sharing my love for all things vintage & charming. Come and see what projects I've been working on.
Tuesday, July 21, 2015
Zucchini Basil Meatballs over Rice Noodles with Thai Sauce
Great Recipe for Zucchini Meatballs
We served them over Rice Noodles
Zucchini Meatballs with Thai Sauce
Makes ~28 meatballs
1 lb lean ground beef
1 cup shredded zucchini (1 medium-sized zucchini)
1 large egg, lightly beaten
1/2 cup Cashew Meal
Salt and Pepper and Garlic Powder to taste
1/4 cup low-sodium soy sauce
1 tbsp honey
1 tsp Sriracha
1 tbsp freshly grated ginger
1 tbsp Tomato Paste
2 tbsp fresh basil, finely chopped
1 clove garlic, finely minced
Preheat oven to 350 degrees F
Grate the Zucchini in the Food Processor and squeeze to press out as much moister from the zucchini as possible.
In a large bowl, combine shredded zucchini, ground beef, egg and cashew Meal . Mix mixture until well-combined.
Roll meat into small balls using ~1.5-2 tbsp of meat. Line a baking sheet with foil and lightly coat with coconut oil (less mess for you to clean). Line meatballs ~1 inch apart and bake for ~20 minutes.
In the meantime, prepare sauce by heating a small saucepan over medium-low heat. Add all sauce ingredients and whisk until well-combined. Bring mixture to a low boil, reduce heat and let simmer for 3-5 minutes until the sauce slightly thickens.
Transfer cooked meatballs to a large bowl. Pour sauce over meatballs and toss until all of the meatballs are lightly coated. Serve over Rice Noodles.
Original Recipe: http://dishingouthealth.com/thai-basil-zucchini-meatballs/