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Asian Meatball Stir-fry
with mushrooms / carrots / bell peppers

Active: 35 min Total: 35 min
The flavors in this vegetable-packed stir-fry are about as different as you can get from Monday's Spanish-inspired meal, but it uses leftover meatballs as a protein.
Smarts: Slice the meatballs into quarters before cooking so that they will heat up faster (and will be all the better if you're using chopsticks to eat them!).


Asian Meatball Stir-fry:
  • Bell peppers, any color - 2 , thinly sliced
  • Mushrooms, shiitake - 8 oz , sliced
  • Turkey meatballs (leftover from Monday) - ~12 , quartered
  • Cilantro - 2 Tbsp , leaves torn
  • Oil, cooking - 2 Tbsp
  • Carrots - 5 oz , shredded (look for pre-shredded)
  • Coleslaw mix - 10 oz
  • Lemons, juice of - 1/2
  • Hot sauce (opt) - for serving
Creamy Asian Stir-Fry Sauce:
  • Garlic - 2 cloves , chopped
  • Sunflower seed butter - 1/4 cup (sub any nut butter)
  • Coconut milk - 1/4 cup
  • Bragg's / coconut aminos - 1 Tbsp
  • Lime juice - 1 Tbsp
  • Red pepper flakes - 1/2 tsp
  • Vinegar, rice - 1/2 tsp


  1. Bell peppers / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Make sauce - Combine garlic, sunflower seed butter, coconut milk, aminos, lime juice, red pepper flakes, and vinegar. Blend with a standing blender or immersion blender until smooth. (Can be done up to 5 days ahead)
  3. Mushrooms / Meatballs - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  4. Cilantro - Chop cilantro.

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  1. Heat a wok with oil over high heat. Add bell peppers, mushrooms, and carrots and saute until starting to turn tender, 3 to 4 minutes.
  2. Add meatballs and coleslaw mix and continue cooking until coleslaw is tender but still has some crunch, ~2 minutes.
  3. Toss everything in sauce and continue cooking just until sauce is heated through.
  4. Top stir-fry with lemon juice and cilantro. Serve with some hot sauce if you’d like. Enjoy!



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