Vietnamese Meatballs with Zucchini Noodles

Vietnamese Meatballs with Zucchini Noodles

Spruce up your zoodles with delicious Vietnamese meat balls that are packed with flavor! This low carb meal is perfect for lunch or dinner! 

[recipe servings=4 time=45 Minutes Difficulty=Easy]


1 Pound Ground Pork

2 Tablespoons Minced Ginger

2 Garlic Cloves, Minced

½ Cup Minced Red Onion

½ Jalapeño Pepper, Deseeded Minced

2 Teaspoons Fish Sauce

½ Lime, Juiced, Plus More For Serving

½ Cup Panko Breadcrumbs

1 Teaspoon Salt, To Taste

2 Tablespoons Olive Oil, Divided

4 Small Or 2 Large Zucchini, Cut Into Noodles

1 Tablespoon Soy Sauce

2 Large Carrots, Grated 

1 Cup Shredded Green Cabbage



  1. In a large bowl, combine the pork, ginger, garlic, onion, jalapeño, fish sauce, lime juice, panko, and salt. Shape the mixture into 2-inch meatballs and place on a large plate or baking sheet. Refrigerate for 30 minutes. 
  2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the zucchini noodles and soy sauce and cook, tossing, for 2-3 minutes, or until the zucchini is crisp-tender. Transfer the zucchini to a bowl.
  3. Heat the remaining 1 tablespoon olive in the empty skillet. When hot, add the meatballs and sear, turning gently with tongs to brown all sides. After searing, cover the skillet and cook over low heat for 5 minutes to cook through. 
  4. Divide the zucchini noodles and meatballs between bowls. Top with carrots, cabbage, and lime wedges. 



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