Korean-Inspired Pork Bulgogi Meatballs with Sesame Rice and Vegetables

These pork bulgogi meatballs are a delicious twist on classic meatballs, featuring a savory-sweet Korean-inspired sauce that coats each bite. Paired with fluffy sesame rice and tender vegetables, this dish comes together quickly for a weeknight dinner that everyone will love.

The combination of ground pork, ginger and scallions creates juicy meatballs, while the bulgogi sauce adds depth and a glossy finish. Serve over rice with a side of sautéed zucchini and carrots for a complete meal that’s both satisfying and nutritious.

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Ingredients

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

20 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

8 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

8 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

17 ounce Microwaveable Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView 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. Wash and dry all produce. Halve zucchini lengthwise, then slice crosswise into thin half-moons. Trim and thinly slice scallions, separating whites and greens. Peel ginger and mince until you have 1 tablespoon. Cut limes into wedges.
2. In a medium bowl, combine ginger, scallion whites, ground pork, panko and 2 tablespoons of bulgogi sauce (reserve the rest for later). Season with salt and pepper (about 1 teaspoon kosher salt). Shape into 1-inch meatballs.
3. Heat a drizzle of vegetable oil in a large nonstick pan over medium-high heat. Add zucchini and season with salt and pepper. Cook, tossing, until just tender, 3-4 minutes. Remove from pan and set aside in a bowl.
4. Heat another drizzle of oil in the same pan. Add shredded carrots and season with salt and pepper. Cook until tender, 3-4 minutes. Add to the bowl with zucchini, then toss both vegetables with half the sesame oil. Set aside.
5. Heat a large drizzle of oil in the same pan over medium-high heat. Add meatballs and cook, turning, until browned all over, about 4-6 minutes. Add the remaining bulgogi sauce to the pan. Bring to a simmer, then reduce heat to medium-low and cover the pan (use foil if no lid). Steam until meatballs are cooked through, about 5 minutes. Remove from heat.
6. Meanwhile, massage the rice packet to break up grains, then microwave according to package instructions. In a large bowl, toss the rice with the remaining sesame oil and juice from 1 lime wedge. Divide rice among plates and top with vegetables and meatballs. Drizzle with pan sauce and sriracha to taste. Garnish with sesame seeds and scallion greens. Serve with remaining lime wedges.

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 the meatballs may be slightly leaner, so adjust cooking time as needed to ensure they are cooked through.

Can I make this recipe gluten-free?

To make it gluten-free, use gluten-free panko breadcrumbs and ensure your bulgogi sauce is gluten-free (many brands are, but check labels). The recipe as written contains wheat from panko and soy from bulgogi sauce.

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 until warmed through.