Y’hello, Beastie! I wasn’t always this organized with meal prep. There was a time when “meal prep” meant staring into my fridge, hoping something nutritious would magically assemble itself onto my plate. Spoiler alert: It never did. But one day, I got fed up with my own nonsense and decided to take control. That’s how this beauty of a dish came to life.
Meet Zucchini Noodles with Glazed Meatballs and Mushrooms—a meal that’s equal parts savory, high-protein, and downright addictive. The meatballs are coated in a luscious umami glaze, the mushrooms soak up all that goodness, and the zucchini noodles bring a light, fresh balance to the whole thing. Oh, and did I mention it’s gut-friendly and diabetic-friendly? Yeah, we’re winning today. Let’s get to it!
YOU WILL NEED
For the Meatballs & Glaze:
- Ground Beef (93% lean): 24 oz
- Red Onion: 1 medium, finely chopped
- White Scallions (for cooking): 4, finely chopped
- • Sliced White Mushrooms: 544g (about 4 cups)
- Hoisin Sauce: 1 tbsp
- Light Soy Sauce: 4 tbsp
- Pure Cane Sugar: 8 tsp
- Sesame Seeds: For garnish
- Green Scallions (for garnish): 4, finely chopped
For the Zucchini Noodles:
- Zucchini: 4 large, spiralized
- Grape Tomatoes: 4 (1 per serving), halved
- Olive Oil: 2 tsp
- Salt & Pepper: To taste*
*I use more spices and seasoning than just salt and pepper. Feel free to do the same.
INSTRUCTIONS
Step 1: Make the Meatballs
- In a large bowl, mix the ground beef, red onion, and white scallions.
- Roll the mixture into bite-sized meatballs. (You should get around 20-24.)
- 3. Heat a large skillet over medium-high heat and add a touch of oil.
- Cook the meatballs for 6-8 minutes, turning occasionally, until browned on all sides.
Step 2: Glaze & Mushrooms
- Reduce heat to medium and add the sliced mushrooms to the same skillet. Let them soak up those meatball drippings.
- In a small bowl, mix hoisin sauce, soy sauce, and cane sugar. Pour over the meatballs and mushrooms.
- Stir gently and let the sauce thicken for about 5 minutes, coating everything in that glossy, umami magic.
Step 3: Prepare the Zucchini Noodles
- In a separate pan, heat 2 tsp of olive oil over medium heat.
- Add spiralized zucchini noodles and sauté for 2-3 minutes—just enough to warm them without getting mushy.
- Season with salt and pepper to taste.
Step 4: Assemble & Garnish
- Divide the zucchini noodles into 4 meal-prep containers or plates.
- Top with glazed meatballs and mushrooms.
- Garnish with green scallions, sesame seeds, and grape tomatoes.
NUTRITION FACTS
This recipe serves 4, and the nutrition facts per serving are as follows:
Calories: 340 | Protein: 39g | Fat: 12g | Carbs: 17g.
CUSTOMIZE IT!
Want to make this vegetarian or vegan? No problem.
- Vegan Option: Swap the ground beef for crumbled tempeh or plant-based meat, and use maple syrup instead of cane sugar.
- Vegetarian Option: Replace the beef with extra-firm tofu (crumbled) or lentils.
Both versions soak up the glaze beautifully, keeping all that sweet, salty, umami flavor.
WHY THIS DISH IS A GAME-CHANGER FOR GUT HEALTH AND BLOOD SUGAR
Diabetes & Prediabetes Friendly:
- High-protein & low-carb: Helps regulate blood sugar levels.
- Zucchini noodles keep it light without spiking glucose.
- Mushrooms & onions provide fiber and prebiotics for gut health.
Gut Health Benefits:
- Fermented soy (from hoisin & soy sauce) supports gut microbiota.
- Prebiotic-rich onions & scallions feed the good bacteria.
- Low inflammatory ingredients keep digestion smooth.
So there you have it, Beastie! A delicious, nutrient-packed meal that’s easy to prep, high in protein, and good for your gut. Try it out, customize it to your liking, and let us know how it turns out! Don’t hesitate to tag us on Instagram. And if you’re looking for more recipes, check out the Beasts shop, where we have a few recipe ebooks tailored to various diet types.