Singapore Meatballs and Noodles

Contributed by: Butterball Foodservice

Singapore Meatballs and Noodles

Recipe type: Yield: 4 servings Prep time: Cook time: Total time:

Gluten-free turkey meatballs are coated in an Asian sauce seasoned with soy and ginger, then served on a bed of low-carb zucchini noodles. Pair this easy-to-prep dish with a citrus beer or sauvignon blanc.


24 ea. Gluten-Free Turkey Meatballs

1 cup Mirin (rice wine)

⅔ cup Sugar

1 cup Soy sauce

2 tbsp. Fresh garlic, chopped

3 tbsp. Fresh ginger, peeled and chopped fine

3 tbsp. Onion, ¼-inch dice

1 ⅓ cup Thai sweet chili sauce

4 tbsp. Light sesame oil

4 ea. Zucchini, large, cut into noodles

4 tsp. Sesame seeds, toasted


  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 5 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℉).
  5. In a large pan, heat the sesame oil over medium-high heat for about 2 minutes and add the zucchini noodles. Sauté the noodles for 30–45 seconds, until cooked but firm, then portion into 4 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.

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