Pork Bulgogi 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 a savory complexity that adults will love, plus just enough sweetness to make it appealing to younger palates. 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
2 unit
Scallions
1 thumb
Ginger
2 unit
Lime
20 ounce
Ground Pork
½ cup
Panko Breadcrumbs
(Contains Wheat)
8 ounce
Bulgogi Sauce
(Contains Soy, Wheat, Sesame)
8 ounce
Shredded Carrots
17 ounce
Microwaveable Jasmine Rice
1 tablespoon
Sesame Oil
2 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 slice crosswise into thin half-moons. Trim, then thinly slice scallions, separating greens and whites. Peel ginger, then mince until you have 1 TBSP. Cut limes into wedges.
Combine ginger, scallion whites, pork, panko and 2 TBSP bulgogi sauce (save the rest for step 5) in a medium bowl. Season with salt and pepper (we used 1 tsp kosher salt). Shape into 1-inch balls.
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, tossing, until just tender, 3-4 minutes. Remove from pan and set aside in a bowl.
Heat another drizzle of oil in same pan, then add carrots and season with salt and pepper. Cook until tender, 3-4 minutes. Add to bowl with zucchini, then toss both veggies with half the sesame oil. Set aside. Heat a large drizzle of oil in same pan over medium-high heat. Add meatballs and cook, turning, until browned all over, about 4-6 minutes.
Add remaining bulgogi sauce to pan with meatballs. Bring to a simmer, then reduce heat to medium-low and cover pan. (TIP: If your pan doesn’t have a lid, cover it with aluminum foil.) Steam until meatballs are cooked through, about 5 minutes. Remove pan from heat. Meanwhile, massage rice in packet with hands to break up, then microwave according to package instructions.
Place rice in a large bowl and toss with remaining sesame oil and juice from 1 lime wedge. Divide between plates and top with veggies and meatballs. Drizzle with remaining sauce from pan and sriracha, to taste (skip this for the kids). Garnish with sesame seeds and scallion greens. Serve with remaining lime wedges.
