Pork Bulgogi Meatballs

🥘 Ingredients

• bulgogi sauce
  ½ cup
• ginger
  1 piece
• ground pork
  12 oz
• lime
  1 whole
• panko breadcrumbs
  ½ cup
• scallions
  2 stalks
• sesame oil
  2 tsp
• sesame seeds
  1 tsp
• shredded carrots
  1 c
• sriracha
  1 tbsp
• vegetable oil
  2 tbsp
• zucchini
  1 medium

🍳 Cookware

• medium bowl
• large pan
• medium bowl
• large bowl

1. 

   1

   Wash and dry all produce. Halve zucchini lengthwise, then cut crosswise into thin half-moons. Peel ginger , then mince until you have 1 TBSP. Quarter lime . Trim and thinly slice scallions , separating whites from greens.

   zucchini: 1 medium, ginger: 1 piece, lime: 1 whole, scallions: 2 stalks
2. 

   2

   In a medium bowl , combine minced ginger, scallion whites, ground pork , panko breadcrumbs , and 2 TBSP bulgogi sauce . Season with salt and pepper. Shape into 1-inch balls.

   ground pork: 12 oz, panko breadcrumbs: ½ cup, bulgogi sauce: ½ cup
3. 

   3

   Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper. Cook, stirring, until just tender ⏱️ 5 minutes . Turn off heat; transfer to another medium bowl .

   vegetable oil: 2 tbsp
4. 

   4

   Heat another drizzle of vegetable oil in same pan. Add shredded carrots ; season with salt and pepper. Cook, stirring, until tender ⏱️ 4 minutes . Add to bowl with zucchini, then toss with half the sesame oil . Set aside. Heat a large drizzle of vegetable oil in same pan over medium-high heat. Add meatballs and cook, turning, until browned all over ⏱️ 5 minutes .

   shredded carrots: 1 c, sesame oil: 2 tsp
5. 

   5

   Add remaining bulgogi sauce to pan with meatballs. Bring to a simmer, then cover pan and reduce heat to medium-low.
6. 

   6

   Place rice in a large bowl and toss with remaining sesame oil and the juice from 1 lime wedge. 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.

   sriracha: 1 tbsp, sesame seeds: 1 tsp