Name: Sticky Sesame Pork Meatballs with Chili-Garlic Zucchini Noodles
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); 1.02 kg lean ground pork; 9 medium zucchini squash; black pepper; cornstarch; crushed red pepper; honey; panko bread crumbs; rice vinegar; salt; sesame seeds; soy sauce; toasted sesame oil

Sticky Sesame Pork Meatballs with Chili-Garlic Zucchini NoodlesSticky Sesame Pork Meatballs with Chili-Garlic Zucchini Noodles — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

1.02 kg lean ground pork

9 medium zucchini squash

black pepper

cornstarch

crushed red pepper

honey

panko bread crumbs

rice vinegar

salt

sesame seeds

soy sauce

toasted sesame oil

Instructions

Preheat oven to 205°C (400°F).

Wash and dry the fresh produce.

Trim zucchini; use a julienne (or regular) peeler to make noodles. Divide between two large baking sheet pans, drizzle with oil, then season with salt and pepper. Toss to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated), and bake, tossing halfway through, until zucchini is tender, about 12 minutes. Remove from oven.

Meanwhile, peel and mince ginger and garlic. Place both in a large bowl along with pork, bread crumbs, and spices. Using your hands, mix well to combine. Using a rounded tablespoon measure, form the pork mixture into meatballs and place on a plate.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add meatballs and cook, turning occasionally, until golden brown and cooked through, 6-8 minutes. Transfer to a clean plate.

While the meatballs are cooking, place water, soy sauce, sesame seeds, honey, vinegar, and cornstarch in a small bowl. Whisk to combine the sauce.

When the meatballs are done, return to the skillet. Add sauce and continue to cook, turning meatballs occasionally, until sauce has thickened slightly, 2-3 minutes more. Remove from heat.

Meanwhile, peel and mince additional garlic. Place in a clean small bowl.

Trim and cut green onions crosswise into thin pieces. Add to the bowl with the garlic, along with oil and crushed red pepper. Stir to combine the chili oil.

When the zucchini is done, drizzle with chili oil and toss to coat.

To serve, divide zucchini noodles and meatballs between plates or bowls. Enjoy!

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