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
 Basil Sauce
  • 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
  1. Preheat oven to 350 degrees F
  2. Grate the Zucchini in the Food Processor and squeeze to press out as much moister from the zucchini as possible.
  3. In a large bowl, combine shredded zucchini, ground beef, egg and cashew Meal . Mix mixture until well-combined.
  4. 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.
  5. 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.
  6. 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/

No comments:

You May also like

Related Posts with Thumbnails