Singapore Meatballs and Zoodles


  1. Combine the mirin, sugar, soy sauce, chopped garlic, chopped ginger, and diced onions in a saucepan and bring to a boil.
  2. Reduce the heat and simmer for five minutes.
  3. Add in the gluten-free turkey meatballs and Thai sweet chili sauce and return to a boil.
  4. Reduce the heat and simmer for 12-15 minutes (until the meatballs have reached an internal temperature of 165 F).
  5. 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.
  6. Remove the individual meatballs from the saucepan and place them over the zucchini noodles (6 per portion).
  7. Garnish with sesame seeds and serve.


  • 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
  • 2/3 cup West Creek® Sugar, Granulated