Glazed Pork Meatballs with Sesame Rice and Vegetables

These glazed pork meatballs bring a delicious twist to your dinner routine. Coated in a rich teriyaki sauce, they’re savory, slightly sweet and perfectly paired with fluffy sesame rice. Tender zucchini and carrots add color and crunch, making this a complete meal in one.

Ready in about 35 minutes, this recipe is ideal for busy weeknights. The meatballs are pan-seared then simmered in sauce until juicy and tender. Serve with a squeeze of lime and a drizzle of sriracha for a little heat.

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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; 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.
2. In a medium bowl, combine pork, panko, ginger, scallion whites, 1 TBSP teriyaki sauce (2 TBSP for 4 servings), 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.
3. 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.
4. 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.
5. Add remaining teriyaki sauce to pan with meatballs. Bring to a simmer, then cover pan and reduce heat to medium low. (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 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.

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 avoid overcooking.

Can I make this recipe gluten-free?

To make it gluten-free, use gluten-free panko breadcrumbs and a gluten-free teriyaki sauce. Check labels to ensure all ingredients 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 with a splash of water to prevent drying out.