---
title: Pork Teriyaki Meatballs with Carrots, Zucchini & Rice
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pork-teriyaki-meatballs-5d6e72f231442e00166a165a
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Wheat
  - Soy
tags:
  - Kid Friendly
  - Quick
  - Korean-Inspired
rating: 4.5
rating_count: 11700
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Savory-sweet bulgogi glaze pairs perfectly with sesame rice and crisp veggies
  - theme: Ease of prep
    text: Simple assembly and pan-frying makes this an accessible weeknight dinner
image: "https://images.recipes.furrysalamander.com/Meatball%20Recipes/Pork/pork-teriyaki-meatballs.avif"
---
Wash and dry all produce. Trim and halve @zucchini{2%pieces} lengthwise, then thinly slice crosswise into half-moons. Peel and mince @ginger{1%piece} until you have 1 tbsp. Quarter @lime{1%piece}. Trim and thinly slice @scallions{3%pieces}, separating whites from greens.

In a #medium bowl{}, combine @ground pork{12%oz}, @panko breadcrumbs{¼%cup}, minced ginger, scallion whites, 1 tbsp @teriyaki sauce{¼%cup}, ½ tsp @salt{1%tsp}, and @pepper{1%tsp}. Mix until just combined, then form into 1-inch balls. In a #small pot{}, combine @jasmine rice{1¼%cups}, 1¼ cups @water{1¼%cups}, and a big pinch of salt. Bring to a boil, cover, and reduce to a low simmer. Cook until rice is tender ~{15%minutes}. Keep covered off heat until ready to serve.

Meanwhile, heat a drizzle of @vegetable oil{3%tbsp} in a #large pan{} over medium-high heat. Add zucchini and season with salt and pepper. Cook, stirring, until just tender ~{4%minutes}. Turn off heat and transfer to a second #medium bowl{}.

Heat a drizzle of oil in the same pan over medium-high heat. Add @shredded carrots{1%cup} and season with salt and pepper. Cook, stirring, until tender ~{3%minutes}. Transfer to the bowl with zucchini and toss with half the @sesame oil{2%tbsp}. Heat a large drizzle of oil in the same pan over medium-high heat. Add meatballs and cook, turning, until browned all over ~{4%minutes}.

Add the remaining teriyaki sauce to the pan with meatballs. Bring to a simmer, then cover pan and reduce heat to medium-low. If your pan does not have a lid, cover with aluminum foil. Simmer until meatballs are cooked through ~{5%minutes}. Turn off heat.

Fluff rice with a fork and stir in the remaining sesame oil and a squeeze of lime juice to taste. Divide rice between plates. Top with veggies and meatballs, then drizzle with remaining sauce and @sriracha{1%unit} to taste. Sprinkle with @sesame seeds{1%tbsp} and scallion greens. Serve with remaining lime wedges on the side.