Savory Pork Bulgogi Meatballs with Sesame Rice and Vegetables

These pork meatballs are anything but ordinary. Coated in a rich, savory-sweet teriyaki glaze inspired by Korean bulgogi, they bring bold flavor to your dinner table. Paired with fluffy jasmine rice tossed in sesame oil and a squeeze of lime, plus tender zucchini and carrots, this dish is a complete meal that feels both comforting and exciting.

Perfect for busy weeknights, this recipe comes together in about 35 minutes using simple ingredients. The meatballs are pan-seared until golden, then simmered in the glaze until juicy and cooked through. A sprinkle of sesame seeds and scallions adds the perfect finishing touch.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

8 tablespoon Teriyaki SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and halve zucchini lengthwise; slice crosswise into thin half-moons. Peel and mince ginger until you have 1 tablespoon. Quarter the lime. Trim and thinly slice scallions, separating whites from greens.
2. In a medium bowl, combine ground pork, panko, minced ginger, scallion whites and 1 tablespoon teriyaki sauce (2 tablespoons for 4 servings). Season with salt (about ½ teaspoon; 1 teaspoon for 4) and pepper. Form into 1-inch meatballs. In a small pot, combine jasmine rice, 1¼ cups water (2¼ cups for 4) and a big pinch of salt. Bring to a boil; cover and reduce heat to low. Cook until tender, 15-18 minutes. Keep covered off heat.
3. Meanwhile, heat a drizzle of vegetable oil in a large 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.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add shredded carrots; season with salt and pepper. Cook, stirring, until tender, 3-4 minutes. Transfer to the bowl with zucchini; toss with half the sesame oil (save the rest for step 6). Heat a large drizzle of oil in the same pan over medium-high heat. Add meatballs and cook, turning, until browned all over, 4-6 minutes.
5. Add remaining teriyaki sauce to the pan with the meatballs. Bring to a simmer, then cover the 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.
6. Fluff the rice with a fork; stir in remaining sesame oil and a squeeze of lime juice to taste. Divide rice between plates. Top with vegetables and meatballs; drizzle with remaining sauce from the pan and as much sriracha as you like. Garnish with sesame seeds and scallion greens. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of ground meat?

Yes, ground chicken or turkey work well as substitutes for pork. Just ensure the internal temperature reaches 165°F.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or skillet until warmed through.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and a gluten-free teriyaki sauce to make this dish gluten-free.