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Vietnamese Meatballs + Zoodle Salad

These are not your "mama's meatballs". They come together easily and add a new twist to the ordinary with lime, fish sauce, chili paste and lemongrass. Deliciousness!


Meatball Ingredients.

  • 1 lb. ground grass-fed beef

  • 1 tsp. salt

  • 1 tsp. freshly ground pepper

  • 2 tsp. garlic, minced

  • 3 tbsp. fish sauce [I use Red Boat]

  • 1 tsp. sambal olek [chili paste]

  • coconut oil for sautéing meatballs


  1. Mix the ground beef with the salt, pepper, garlic, fish sauce and sambal olek.

  2. Roll into 16 balls, melt coconut oil in a large skillet over medium-high heat.

  3. Cook until brown 3-4 minutes, remove pan from heat and cover.

Salad & Dressing Ingredients.

  • 1 medium zucchini, sliced or spiraled into noodles.

  • 1 carrot, cut into thin ribbons.

  • 1 cucumber, cut into thin ribbons.

  • 4 oz. sliced mushrooms

  • 1 red pepper, sliced into thin strips

  • 1/2 cup rice vinegar

  • 1 tsp. honey

  • 1 tbsp. chopped lemongrass

  • zest and juice of 1 lime

  • 2 tbsp. fish sauce

  • Cilantro, chopped


  1. Divide zucchini noodles onto 4 plates.

  2. Add carrots, cucumber, mushrooms and red pepper.

  3. In a small bowl; mix together rice vinegar, lemongrass, lime juice, zest, fish sauce, honey.

  4. Divide meatballs among 4 plates. Drizzle dressing over meatballs and sprinkle with cilantro.

  5. Serve with cauliflower rice.


Serves: 4/ Prep Time: 15 minutes/ Cook Time: 3-4 minutes

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