Pork Teriyaki Meatballs
with Carrots and Zucchini over Rice
Do you love meatballs but aren’t sure how to take them beyond the usual? Say hello to bulgogi, a Korean-style sauce that knows what’s up. Based around soy sauce, it has savory complexity for sophisticated palates, plus just enough sweetness to round things out. In this recipe, it’s used to glaze pork meatballs, giving them an outer layer of extra flavor that pairs perfectly with the sesame-accented rice, carrots, and zucchini.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
1 thumb
Ginger
1 unit
Lime
2 unit
Scallions
10 ounce
Ground Pork
¼ cup
Panko Breadcrumbs
(Contains Wheat)
8 tablespoon
Teriyaki Sauce
(Contains Soy)
4 ounce
Shredded Carrots
1 tablespoon
Sesame Oil
¾ cup
Jasmine Rice
1 teaspoon
Sriracha
1 tablespoon
Sesame Seeds
Not included in your delivery
4 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Halve zucchini lengthwise, then cut crosswise into thin half-moons. Peel and mince ginger until you have 1 TBSP. Quarter lime. Trim and thinly slice scallions, separating whites from greens.
In a medium bowl, combine pork, panko, ginger, scallion whites, and 1 TBSP teriyaki sauce (2 TBSP for 4 servings). Season with salt and pepper (we used ½ tsp kosher salt—use 1 tsp for 4 servings). Shape into 1-inch balls. Bring rice and 1¼ cups salted water (2½ cups for 4 servings) to a boil in a small pot. Once boiling, cover, reduce heat to low, and cook until tender, about 15 minutes.
Meanwhile, heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add zucchini and season with salt and pepper. Cook, stirring, until just tender, 4-6 minutes. Turn off heat; transfer to a second medium bowl.
Heat another drizzle of oil in same pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring, until tender, 3-4 minutes. Add to bowl with zucchini, then toss with half the sesame oil (save the rest for step 6). Set aside. Heat a large drizzle of oil in same pan over medium-high heat. Add meatballs and cook, turning, until browned all over, 4-6 minutes.
Add remaining teriyaki sauce to pan with meatballs. Bring to a simmer, then cover pan and reduce heat to medium low. (TIP: If your pan doesn’t have a lid, cover with aluminum foil.) Steam until meatballs are cooked through, about 5 minutes. Turn off heat.
Fluff rice with a fork; stir in remaining sesame oil and a squeeze of lime juice. Divide between plates and top with veggies and meatballs. Drizzle with remaining sauce from pan and sriracha (to taste). Garnish with sesame seeds and scallion greens. Serve with remaining lime wedges on the side for squeezing over.
