Recipe Ingredients
- 1 pkg. (20 oz.) Rosina Angus Beef Meatballs
- 1/4 cup hoisin sauce
- 1/4 cup soy sauce
- 2 Tbsp. rice wine vinegar
- 1 tsp. toasted sesame oil
- 1 tsp. chopped garlic
- 1 Tbsp. peeled and chopped ginger
- 1 1/2 tsp. cornstarch
- 2 Tbsp. canola or peanut oil
- 2 carrots, peeled and cut into ¼" X 2" strips
- 1 yellow bell pepper, cut into ¼" X 2" strips
- 1/2 cup fresh snow peas
- 4 green onions, chopped
- 4 medium size zucchinis, spiralized
Recipe Directions
- 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.
