Pork Meatballs Veggie Spirals Salad

Pork Meatballs Veggie Spirals Salad

Course: Main Course, Salad
Cuisine: Asian Fusion
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Author: Marvellina
The lighter take on the classic Vietnamese Pork meatballs Noodle salad by swapping the noodles out with zucchini, carrots, and butternut squash veggie spirals. A delicious lower calories alternative to regular noodles
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  • 12 oz Green Giant® Carrot Veggie Spirals
  • 12 oz Green Giant® Zucchini Veggie Spirals
  • 3 red chili optional, stemmed and finely chopped

Pork meatballs:

  • 1 1/2 lbs ground pork/beef
  • 1 tsp grated fresh ginger
  • 1 Tbsp fish sauce
  • 1/4 tsp salt
  • 1 tsp sugar
  • 1 Tbsp cornstarch


Serve with:

  • 1 cup dry roasted peanuts unsalted
  • Fresh mint leaves
  • Fresh basil leaves
  • 1 lime


Making the dressing:

  • Place all ingredients for dressing in a small saucepan, bring to a boil and then simmer until the sugar dissolves. Add in the rest of the ingredients. Let it cool and then store in a jar container in the refrigerator. It will keep for about a week

Preparing and cooking the meatballs:

  • Preheat your oven to 350 F. Line baking sheet with parchment paper. Place all ingredients for meatballs in a large mixing bowl. Use your clean hands to mix everything into one large mixture. Wet both palm of your hands to prevent the meat mixture sticking to your hands, and roll the meat mixture into meatballs about 1 1/2-inch in diameter and place on the baking sheet about 1 inch apart and bake for about 25 minutes or until the meatballs cook through

Preparing the veggie spirals:

  • Bring a medium pot of water to a boil. Boil the zucchini veggie spirals for 1 minute and then remove with tongs to a serving platter. Next, boil the carrot veggie spirals for 1 to 2 minutes to your desired texture. Drain off all water and transfer to serving platter

Putting it together:

  • Place some fresh herbs leaves on top of the veggie spirals. Sprinkle with chopped peanuts, red chili (if using). Arrange the meatballs on top of the salad. Squeeze some lime juice over it. toss. You can either pour the dressing on top or serve the dressing on the side. Give it a toss before serving