Korean-Inspired Pork Meatballs with Sesame Rice and Vegetables

These Korean-inspired pork meatballs are a delicious twist on a classic favorite. Glazed in a savory-sweet sauce and served over fluffy sesame rice, they’re paired with tender zucchini and carrots for a complete meal that’s both comforting and exciting.

Perfect for a weeknight dinner, this recipe comes together quickly with simple ingredients. The meatballs are browned to perfection, then simmered in a rich glaze that coats every bite. Serve with a squeeze of lime and a sprinkle of sesame seeds for a fresh finish.

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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 lime. Trim and thinly slice scallions, separating whites from greens.
2. In a medium bowl, combine pork, panko, ginger, scallion whites, 1 tablespoon teriyaki sauce (2 for 4 servings), ½ teaspoon salt (1 for 4) and pepper. Form into 1-inch balls. In a small pot, combine rice, 1¼ cups water (2¼ 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 another 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. (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 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 turkey or chicken instead of pork?

Yes, ground turkey or chicken 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.

Is teriyaki sauce gluten-free?

Most teriyaki sauces contain soy sauce, which is made from wheat, so they are not gluten-free. Look for a gluten-free teriyaki sauce or tamari to make this recipe gluten-free.

Can I make this recipe ahead of time?

Yes, you can prepare the meatballs and cook the rice in advance. Store them separately in the refrigerator. When ready to serve, reheat the meatballs in a pan with a little water or sauce and reheat the rice in the microwave or on the stovetop.