Combine the mirin, sugar, soy sauce, chopped garlic, chopped ginger, and diced onions in a saucepan and bring to a boil.
Reduce the heat and simmer for five minutes.
Add in the gluten-free turkey meatballs and Thai sweet chili sauce and return to a boil.
Reduce the heat and simmer for 12-15 minutes (until the meatballs have reached an internal temperature of 165 F).
In a large pan, heat the sesame oil over medium-high heat for about two minutes and add the zucchini noodles. Saute the noodles for 30-45 seconds, until cooked but firm, then portion into four individual pasta bowls or a large dish.
Remove the individual meatballs from the saucepan and place them over the zucchini noodles (6 per portion).
Garnish with sesame seeds and serve.
Ingredients
4 tbsp Asian Pride® Sesame Oil
1 cup Asian Pride® Soy Sauce
1 1/3 cup Asian Pride® Sweet Chili Sauce
4 tsp sesame seed, hulled , toasted
24 ea. Butterball® Gluten-Free Turkey Meatballs
3 tbsp ginger, fresh, peeled, chopped
1 cup mirin
2 tbsp Peak Fresh Produce® Garlic, fresh, chopped
3 tbsp Peak Fresh Produce® Onion(s), 1/4 inch dice
4 ea. Peak Fresh Produce® Zucchini, cut into noodles
