Glazed Pork Meatballs with Teriyaki Sauce, Carrots and Zucchini Over Sesame Rice

These glazed pork meatballs are a flavorful twist on a classic favorite. Coated in a rich teriyaki sauce, they’re perfectly balanced between savory and sweet. Served over fluffy jasmine rice tossed with sesame oil and accompanied by tender sautéed carrots and zucchini, this dish is a complete meal that’s sure to please the whole family.

The meatballs are seasoned with fresh ginger and scallions, then pan-seared until golden before being simmered in teriyaki glaze. A drizzle of sriracha adds a optional kick, while sesame seeds and scallion greens provide a beautiful finish. Ready in under an hour, this recipe is perfect for busy weeknights when you want something satisfying and homemade.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

20 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

16 tablespoon Teriyaki SauceView ingredient guideLike ingredientDislike ingredient

8 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

1.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 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. Bring 2.5 cups of salted water to a boil in a medium pot. Wash and dry all produce. Halve the zucchini lengthwise, then cut crosswise into thin half-moons. Peel and mince the ginger until you have 1 tablespoon. Quarter the limes. Trim and thinly slice the scallions, separating the whites from the greens.
2. Once the water is boiling, stir in the rice; cover, reduce heat to low and cook until tender, 15-20 minutes. Turn off the heat. Meanwhile, in a medium bowl, combine the ground pork, panko, minced ginger, scallion whites and 2 tablespoons of teriyaki sauce (save the rest for later). Season with salt and pepper (about 1 teaspoon kosher salt). Shape the mixture into 1-inch meatballs.
3. While the rice cooks, heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add the zucchini and season with salt and pepper. Cook, stirring occasionally, until just tender, 4-6 minutes. Transfer the zucchini to a medium bowl.
4. Heat another drizzle of oil in the same pan over medium-high heat. Add the shredded carrots and season with salt and pepper. Cook, stirring, until tender, 3-4 minutes. Add the carrots to the bowl with the zucchini, then toss with half of the sesame oil (save the rest for later). Set aside. Heat a large drizzle of oil in the same pan over medium-high heat. Add the meatballs and cook, turning occasionally, until browned all over, 4-6 minutes.
5. Add the remaining teriyaki sauce to the pan with the meatballs. Bring to a simmer, then cover the pan and reduce the heat to medium-low. (If your pan doesn’t have a lid, cover with aluminum foil.) Steam until the meatballs are cooked through, about 5 minutes. Turn off the heat.
6. Fluff the rice with a fork; stir in the remaining sesame oil and the juice from 1 lime wedge. Divide the rice between plates and top with the vegetables and meatballs. Drizzle with the remaining sauce from the pan and sriracha to taste (skip the sriracha for kids). Garnish with sesame seeds and scallion greens. Serve with the remaining lime wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey can be substituted for pork. Keep in mind that leaner meats may result in slightly drier meatballs, so consider adding a tablespoon of oil or an egg to the mixture for moisture.

Can I make this recipe gluten-free?

Yes, use gluten-free panko breadcrumbs and a gluten-free teriyaki sauce. Check the labels to ensure they are certified gluten-free.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or in a pan over medium heat with a splash of water to prevent drying out.