I am a huge fan of sweet, salty and spicy, and now I'm trying to make healthier choices. This recipe is so satisfying and delicious, you won't miss any pasta or rice. If you don't want spiralized zucchini, any thin noodles will work. —Susan Mason, Puyallup, Washington
Ingredients
- 1 jar (7 ounces) plum sauce
- 1/2 cup hoisin sauce
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon Sriracha chili sauce
- 1 large egg, lightly beaten
- 1-1/2 cups panko bread crumbs, divided
- 1 pound ground pork
- 4 tablespoons olive oil, divided
- 2 medium zucchini, spiralized
- 1 pound bok choy, trimmed and cut into 1-inch pieces
- Sesame seeds, optional
Directions
- Whisk together first 5 ingredients. Reserve 1-1/4 cups for sauce. Pour remaining mixture into a large bowl; add egg and 1/2 cup bread crumbs. Add pork; mix lightly but thoroughly. Shape into 16 balls. Place remaining 1 cup bread crumbs in a shallow bowl. Roll meatballs in bread crumbs to coat.
- In a large skillet, heat 3 tablespoons oil over medium heat. In batches, cook meatballs until cooked through, turning occasionally. Remove and keep warm. Heat remaining 1 tablespoon oil in the same skillet. Add zucchini and bok choy; cook and stir over medium-high heat until crisp-tender, 6-8 minutes. Add meatballs and reserved sauce; heat through. If desired, sprinkle with sesame seeds.
Loading Popular in the Community
Loading Reviews
