Low Carb Lemongrass Pork Meatballs and Zucchini Noodles

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  • prep time

    prep time

    25 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    45 min

Low Carb Lemongrass Pork Meatballs and Zucchini Noodles

19 ratings

This dish is so flavorful! I love how citrusy the lemongrass is in the meatballs and how well the saltiness of the meatballs pairs with the crispy zucchini noodles. The whole dish is topped with fresh mint, basil and cilantro that makes the whole dish come together! Then it is drizzled with a spicy, garlic-lime fish sauce. The spice makes it so addicting!! You’ll love this dish!

  • Net Carbs

    8.4 g

  • Fiber

    2.3 g

  • Total Carbs

    10.6 g

  • Protein

    47 g

  • Fats

    42.4 g

617 cals

Low Carb Lemongrass Pork Meatballs and Zucchini Noodles

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Kosher Salt

    Kosher Salt

    ¼ teaspoon

  • Avocado Oil

    Avocado Oil

    2 teaspoon

  • Shallots


    4 tbsp, chopped

  • Shiitake Mushrooms

    Shiitake Mushrooms

    3 piece, whole

  • Kosher Salt

    Kosher Salt

    ¼ teaspoon

  • Ground Pork

    Ground Pork

    1-½ pound

  • Lemon Grass (citronella), Raw

    ⅓ cup

  • Cilantro


    ¼ cup

  • Fish Sauce (bagoong)

    2-½ tablespoon

  • Spices Pepper White

    Spices Pepper White

    ¼ tsp

  • Black Pepper

    Black Pepper

    ¼ tsp

  • Avocado Oil

    Avocado Oil

    2 teaspoon

  • Zucchini Noodles

    Zucchini Noodles

    4 cup, sliced

  • Avocado Oil

    Avocado Oil

    2 teaspoon

  • Lime Juice Raw

    Lime Juice Raw

    2 tablespoon

  • Fish Sauce (bagoong)

    2-½ tablespoon

  • Garlic


    1 clove

  • Green Chili Peppers

    Green Chili Peppers

    ½ teaspoon

  • Carrots


    ⅛ small

  • Basil


    ¼ cup

  • Cilantro


    ¼ cup

  • Spearmint Fresh Mint

    Spearmint Fresh Mint

    ¼ cup

  • Cucumber


    ½ small

Recipe Steps

steps 6

45 min

  • Step 1

    Cut zucchini with a spiralizer to make fine noodles. Place noodles on a paper towel lined baking sheet, sprinkle with ¼ teaspoon kosher salt. This will help the water in the noodles to release. Place more paper towels on top and another baking sheet. Weigh the baking sheet down with a pan to squeeze water out of noodles.
    Step 1
  • Step 2

    Place small saute pan on medium high heat. Add oil. Saute chopped shallots, lemongrass, garlic and diced shiitakes together in a pan until browned about 2 minutes. Add ¼ t kosher salt and combine. Add ground pork to a large mixing bowl and pour sauteed shallot mixture on top. Add chopped cilantro, white pepper, black pepper and fish sauce to the ground pork. Mix very well.
    Step 2
  • Step 3

    Scoop into 1 ¾” balls about 1 oz each. You should have 25 balls.
    Step 3
  • Step 4

    Preheat an oven to 350 F. In a large saute pan, add 2 t oil and heat until very hot. Add meatballs into the pan, making sure they do not touch. Cook on one side until nicely browned about 2-3 minutes. Flip and repeat on 1-2 more sides until evenly browned. Bake meatballs in the oven until cooked through about 10-12 minutes.
    Step 4
  • Step 5

    To make the dressing, combine 2 T lime juice and 2 T fish sauce together with 1 clove minced garlic and ½ Thai chili sliced.
    Step 5
  • Step 6

    Heat medium saute pan over medium high heat. Add 1 teaspoon oil. Add in zucchini noodles and saute until just barely cooked. You still want them crunchy, but cook the rawness out of them. Divide into four bowls. Evenly divide meatballs into the bowls. Top with a few pieces of carrot shaved with a veggie peeler, sliced cucumber, Thai basil, mint and cilantro! Drizzle with a little dressing as needed to spice it up!
    Step 6

Comments 22

  • GorgeousArugula370770

    GorgeousArugula370770 2 years ago

    Was pretty tasty, but needed more sauce/flavour and took a long time to make.

    • PropitiousKale529218

      PropitiousKale529218 2 years ago

      This recipe is amazing! Loved it. Takes a little more than 20mins if your not versed in the kitchen but worth it that’s for sure.

      • RobynAbuDhabi

        RobynAbuDhabi 2 years ago

        It felt like a treat. Delicious.

        • Charbon duBois

          Charbon duBois 4 years ago

          I used this recipe to kickstart making nam sod. It’s a bit easier. I cooked the garlic, minced lemongrass, etc. then cooked ground meat (turkey in my case). Prepared veg except for zucchini. Made the dressing & poured over platter of meat (I didn’t make meatballs). We used cabbage To wrap the meat & herbs. It turned out great.

          • Blaster

            Blaster 4 years ago

            Do I weight the shiitake mushroom before I soak them in water or after? It seems like a lot mushroom if it’s before I soak them.

            • aprilfool13

              aprilfool13 a year ago

              You don’t soak the mushrooms. These are fresh ones (which you would just brush debris off of & never ever soak in water). Where as dried ones need to be soaked to reconstitute them.

          • Lmbteach

            Lmbteach 4 years ago

            I don’t have fresh lemongrass, but I have the kind that is in a tube. How much would be the same as 1/3 cup fresh?

            • Keto Ho

              Keto Ho 4 years ago

              Amazing. As good as my favorite Thia restaurant

              • Ajgator

                Ajgator 5 years ago

                Oh my gosh this is fantastic. My husband said it's his favorite keto meal so far and we are going on three weeks. We were missing our gyoza, but these taste very similar. Yum!

                • Erin Walsh

                  Erin Walsh 5 years ago

                  Love this recipe. Satisfying and provides an instant fix for a Bun cha craving!

                  • cvcooper

                    cvcooper 5 years ago

                    So good!!

                    • Sandra

                      Sandra 5 years ago

                      Delicious! I forgot the cilantro, still amazing, really going to do this many times more!

                      • Wendy

                        Wendy 5 years ago

                        Can I use grapeseed oil instead of Avocado oil?

                        • recipewriter

                          recipewriter 5 years ago


                      • svoeller

                        svoeller 5 years ago

                        If you arent able to find lemongrass locally what can be substituted?

                        • recipewriter

                          recipewriter 5 years ago

                          Lemongrass is a difficult item to substitute because there is not much like it! You could use ginger and garlic instead. It will be different than lemongrass, but will still work with the SE asian flavors in this dish.

                      • lowcarbdieter2686

                        lowcarbdieter2686 5 years ago

                        How many meatballs is a serving?

                        • recipewriter

                          recipewriter 5 years ago

                          The recipe makes 25 meatballs and divided in 4 servings is about 6 meatballs (6 1/4 to be exact). It's quite a few!

                      • Sonas

                        Sonas 6 years ago

                        This was delish! It’s three of us and I’ve kept the fourth portion for my lunch/dinner next day.

                        • jendebt

                          jendebt 6 years ago

                          So delicious! I have been a zoodle skeptic but they were great with this. Very flavorful!

                          • Anonymous

                            Anonymous 6 years ago

                            Nowhere in the instructions doesnit say when and how to use the lemongrass. How does one write instructions that leaves out the name of the dish!!??

                            • recipewriter

                              recipewriter 6 years ago

                              I apologize about this. The recipe has been corrected! Thank you for catching that.