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.
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
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. Trim and halve zucchini lengthwise; thinly slice crosswise into 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, 1 TBSP teriyaki sauce (2 TBSP for 4), ½ tsp salt (1 tsp for 4), and pepper. Form into 1-inch balls. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4), and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
Meanwhile, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. 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 a drizzle of oil in same pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring, until tender, 3-4 minutes. Transfer to bowl with zucchini; toss with half the sesame oil (save the rest for step 6). 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.) Simmer until meatballs are cooked through, 5-7 minutes. Turn off heat.
Fluff rice with a fork; stir in remaining sesame oil and a squeeze of lime juice to taste. Divide between plates. Top with veggies and meatballs; drizzle with remaining sauce and sriracha to taste. Top with sesame seeds and scallion greens. Serve with remaining lime wedges on the side.
