Meatball, Zoodle Stir Fry

Meatball, Zoodle Stir Fry

Servings: 4   |   Preparation: 40 Mins


  • 1 package (20 oz.) Rosina Angus Beef Meatballs
  • ¼ cup hoisin sauce
  • ¼ cup soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon chopped garlic
  • 1 tablespoon peeled and chopped ginger
  • 1 ½ teaspoons cornstarch
  • 2 tablespoons canola or peanut oil
  • 2 carrots, peeled and cut into ¼" X 2" strips
  • 1 yellow bell pepper, cut into ¼" X 2" strips
  • ½ cup fresh snow peas
  • 4 green onions, chopped
  • 4 medium size zucchinis, spiralized


Preheat oven to 350 degrees, arrange meatballs in a single layer on a baking sheet. Bake for 25-30 minutes, remove from the oven and set aside in a mixing bowl; cover with aluminum foil to keep warm. Prepare sauce by whisking together hoisin sauce, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a small bowl. Pour ¼ cup into a liquid measuring cup and whisk in cornstarch; reserve for stir-frying sauce. Pour remaining marinade over meatballs in mixing bowl;  mix well and set aside. Heat a nonstick skillet or wok over high heat. Add carrots, bell pepper, snow peas, and green onions, stir-fry for 3-4 minutes. Add the meatballs and toss to combine with vegetables. Stir in reserved sauce mixture, tossing constantly for an additional 2-3 minutes. Add the zucchini noodles to the pan and stir-fry for 3 minutes to coat them with the sauce. Divide and serve.