Low Carb Lemongrass Pork Meatballs and Zucchini Noodles Recipe

Gluten Free
Lunch
Main Dishes
Paleo
4.5/5
(19 reviews)
Low Carb Lemongrass Pork Meatballs and Zucchini Noodles
Zylo Recipes

Description

Imagine tender, savory meatballs infused with the bright, clean aroma of lemongrass. This dish centers around these flavor-packed spheres, offering a delightful culinary experience that balances zest and richness. The lemongrass imparts a subtle citrusy essence that elevates the savory meat, creating a truly unique and satisfying taste.

Complementing the meatballs are crisp zucchini noodles, providing a refreshing counterpoint to the meat's depth. These noodles offer a light, slightly sweet flavor and a satisfying bite that keeps the dish interesting. The textural contrast between the tender meatballs and the crisp noodles is a key element of this dish's appeal, making each mouthful a delightful experience.

A medley of fresh herbs, including mint, basil, and cilantro, adds a vibrant freshness that brightens the entire dish. These herbs not only contribute to the aroma but also provide a burst of cool, clean flavors that balance the richness of the meatballs and the slight sweetness of the zucchini noodles. The fragrant herbs create a symphony of scents and tastes that will tantalize your senses.

The dish is brought together by a spicy garlic-lime drizzle, a vibrant sauce that adds a tangy kick and a hint of heat. The lime juice provides a citrusy brightness that complements the lemongrass in the meatballs, while the garlic adds a savory depth that enhances the overall flavor profile. A touch of chili brings a gentle warmth that awakens the palate, making this dish incredibly addictive.

The combination of fresh herbs, savory meatballs, crisp noodles, and a tangy-spicy dressing creates a harmonious blend of flavors and textures that will leave you wanting more. It’s a light yet satisfying dish, perfect for a flavorful and healthy meal that can be enjoyed any time of the year.

Preparation Time

Prep Time
25 min
Cook Time
20 min
Total Time
45 min

Nutrition Information

Per 1 servings serving
C
Calories
400 Kcal

C
Carbs
12 g
Fi
Fiber
4 g
Sugar
5 g

P
Protein
35 g

C
Fats
25 g
Saturated Fats 8 g
Unsaturated Fats 15 g

Cholestrol 120 mg
Sodium 600 mg
Potassium 700 mg
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Ingredients

    1.
    Kosher Salt
    Kosher Salt
    ¼ teaspoon
    2.
    Avocado Oil
    Avocado Oil
    2 teaspoon
    3.
    Shallots
    Shallots
    4 tbsp, chopped
    4.
    Shiitake Mushrooms
    Shiitake Mushrooms
    3 piece, whole
    5.
    Kosher Salt
    Kosher Salt
    ¼ teaspoon
    6.
    Ground Pork
    Ground Pork
    1-½ pound
    7.
    Lemon Grass (citronella), Raw
    Lemon Grass (citronella), Raw
    ⅓ cup
    8.
    Cilantro
    Cilantro
    ¼ cup
    9.
    Fish Sauce (bagoong)
    Fish Sauce (bagoong)
    2-½ tablespoon
    10.
    Spices Pepper White
    Spices Pepper White
    ¼ tsp
    11.
    Black Pepper
    Black Pepper
    ¼ tsp
    12.
    Avocado Oil
    Avocado Oil
    2 teaspoon
    13.
    Zucchini Noodles
    Zucchini Noodles
    4 cup, sliced
    14.
    Avocado Oil
    Avocado Oil
    2 teaspoon
    15.
    Lime Juice Raw
    Lime Juice Raw
    2 tablespoon
    16.
    Fish Sauce (bagoong)
    Fish Sauce (bagoong)
    2-½ tablespoon
    17.
    Garlic
    Garlic
    1 clove
    18.
    Green Chili Peppers
    Green Chili Peppers
    ½ teaspoon
    19.
    Carrots
    Carrots
    ⅛ small
    20.
    Basil
    Basil
    ¼ cup
    21.
    Cilantro
    Cilantro
    ¼ cup
    22.
    Spearmint Fresh Mint
    Spearmint Fresh Mint
    ¼ cup
    23.
    Cucumber
    Cucumber
    ½ small

Instructions

    1.
    Cut zucchini with a spiralizer to make fine noodles. Place noodles on a paper towel-lined baking sheet, sprinkle with ¼ teaspoon kosher salt. This will help the water in the noodles release. Place more paper towels on top and another baking sheet. Weigh the baking sheet down with a pan to squeeze water out of the noodles.
    2.
    Place a small sauté pan on medium-high heat. Add oil. Sauté chopped shallots, lemongrass, garlic, and diced shiitakes together in a pan until browned, about 2 minutes. Add ¼ t kosher salt and combine. Add ground pork to a large mixing bowl and pour sautéed shallot mixture on top. Add chopped cilantro, white pepper, black pepper, and fish sauce to the ground pork. Mix very well.
    3.
    Scoop the pork mixture into 1 ½” balls, about 1 oz each. You should have about 25 meatballs.
    4.
    Preheat an oven to 350°F. In a large sauté pan, add 2 t oil and heat until very hot. Add meatballs into the pan, making sure they do not touch. Cook on one side until nicely browned, about 2-3 minutes. Flip and repeat on 1-2 more sides until evenly browned. Bake meatballs in the oven until cooked through, about 10-12 minutes.
    5.
    To make the dressing, combine 2 T lime juice and 2 T fish sauce together with 1 clove minced garlic and ½ Thai chili, sliced.
    6.
    Heat a medium sauté pan over medium-high heat. Add 1 teaspoon oil. Add zucchini noodles and sauté until just barely cooked. You still want them crunchy, but cook the rawness out of them. Divide into four bowls. Evenly divide meatballs into the bowls. Top with a few pieces of carrot shaved with a veggie peeler, sliced cucumber, Thai basil, mint, and cilantro! Drizzle with a little dressing as needed to spice it up!