Name: Asian Meatball Noodle Bowls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pound 85% lean ground beef; 2 teaspoons Onion Onion™ Seasoning; 1 teaspoon Garlic Garlic™ Seasoning; 1.5 teaspoons Sí Sí Cilantro™ Seasoning; 1 tablespoon extra virgin olive oil; 2 cups unsalted beef broth or stock; 0.25 cup coconut aminos; 1 tablespoon toasted sesame oil; 0.25 teaspoon crushed red pepper flakes; 1 teaspoon Spinach & Herb Seasoning; 2 (7 ounce) packages shirataki spaghetti-style plant based noodles (such as Miracle Noodle™); 4 cups low-carb veggies of choice (such as sliced mini sweet peppers, fresh baby spinach or mixed greens, shredded carrots, sliced green onions, fresh cilantro leaves); 4 large soft-boiled eggs

Asian Meatball Noodle Bowls

Plant-based noodles topped with veggies, meatballs and a flavorful, Asian-inspired broth.

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Ingredients

1 pound 85% lean ground beef
2 teaspoons Onion Onion™ Seasoning
1 teaspoon Garlic Garlic™ Seasoning
1½ teaspoons Sí Sí Cilantro™ Seasoning, divided
1 tablespoon extra virgin olive oil
2 cups unsalted beef broth or stock
¼ cup coconut aminos or gluten-free reduced sodium tamari sauce
1 tablespoon toasted sesame oil
¼ teaspoon crushed red pepper flakes, optional
1 teaspoon Spinach & Herb Seasoning
2 (7 ounce) packages shirataki spaghetti-style plant based noodles (such as Miracle Noodle™), *drained
4 cups low-carb veggies of choice (such as sliced mini sweet peppers, fresh baby spinach or mixed greens, shredded carrots, sliced green onions, fresh cilantro leaves)
4 large soft-boiled eggs, cut in half or over- easy eggs, optional

Directions

In large bowl, combine first 3 ingredients and 1 teaspoon Sí Sí Cilantro™ Seasoning. Form into 20 mini meatballs. In large skillet, heat oil over medium-high heat. Add meatballs. Allow to brown, about 2-3 minutes. Turnover and slightly flatten meatballs using the back of a spatula. Continue cooking 2-3 minutes.
Meanwhile, in a medium saucepan over medium-high heat, combine broth, coconut aminos, sesame oil, pepper flakes, Spinach & Herb Seasoning and remaining ½ teaspoon Sí Sí Cilantro™ Seasoning. Transfer meatballs to broth. Let simmer 5-7 minutes.
Prepare noodles according to package directions. Place in the bottom of 4 large soup bowls. Top with desired veggies and meatballs. Divide broth among bowls. If desired, top with soft-boiled eggs.

Makes 4 servings.
Make Ahead & Freeze: Prepare step 1; do not cook. Place in a gallon freezer bag between sheets of wax paper. Combine step 2 ingredients in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
*Note: Prepared spiralized zucchini, spaghetti squash or riced cauliflower can be substituted for plant-based noodles.
How to Make Soft-Boiled Eggs: In small pot, bring enough water to cover eggs to a boil. Reduce heat and carefully place eggs (using a spoon) in water. Gently boil 6 minutes for slightly runny yolks or 8 minutes for jammy yolks. Immediately place in an ice bath for 1-2 minutes to stop cooking.

Nutrition

Per serving: Calories: 442, Total Fat: 30g, Sat. Fat: 9.5g, Cholest: 264mg, Sodium: 624mg, Carbs: 16g, Fiber: 4g, Sugar: 8g, Protein: 29g.

Asian Meatball Noodle Bowls

Plant-based noodles topped with veggies, meatballs and a flavorful, Asian-inspired broth. Cost per Serving: $5.99

(0) Write a Review

Ingredients

1 pound 85% lean ground beef

2 teaspoons Onion Onion™ Seasoning

1 teaspoon Garlic Garlic™ Seasoning

1½ teaspoons Sí Sí Cilantro™ Seasoning, divided

1 tablespoon extra virgin olive oil

2 cups unsalted beef broth or stock

¼ cup coconut aminos or gluten-free reduced sodium tamari sauce

1 tablespoon toasted sesame oil

¼ teaspoon crushed red pepper flakes, optional

1 teaspoon Spinach & Herb Seasoning

2 (7 ounce) packages shirataki spaghetti-style plant based noodles (such as Miracle Noodle™), *drained

4 cups low-carb veggies of choice (such as sliced mini sweet peppers, fresh baby spinach or mixed greens, shredded carrots, sliced green onions, fresh cilantro leaves)

4 large soft-boiled eggs, cut in half or over- easy eggs, optional

Directions

In large bowl, combine first 3 ingredients and 1 teaspoon Sí Sí Cilantro™ Seasoning. Form into 20 mini meatballs. In large skillet, heat oil over medium-high heat. Add meatballs. Allow to brown, about 2-3 minutes. Turnover and slightly flatten meatballs using the back of a spatula. Continue cooking 2-3 minutes.

Meanwhile, in a medium saucepan over medium-high heat, combine broth, coconut aminos, sesame oil, pepper flakes, Spinach & Herb Seasoning and remaining ½ teaspoon Sí Sí Cilantro™ Seasoning. Transfer meatballs to broth. Let simmer 5-7 minutes.

Prepare noodles according to package directions. Place in the bottom of 4 large soup bowls. Top with desired veggies and meatballs. Divide broth among bowls. If desired, top with soft-boiled eggs.

Makes 4 servings.

Make Ahead & Freeze: Prepare step 1; do not cook. Place in a gallon freezer bag between sheets of wax paper. Combine step 2 ingredients in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

*Note: Prepared spiralized zucchini, spaghetti squash or riced cauliflower can be substituted for plant-based noodles.

How to Make Soft-Boiled Eggs: In small pot, bring enough water to cover eggs to a boil. Reduce heat and carefully place eggs (using a spoon) in water. Gently boil 6 minutes for slightly runny yolks or 8 minutes for jammy yolks. Immediately place in an ice bath for 1-2 minutes to stop cooking.