Korean-Inspired Pork Bulgogi Meatballs with Sesame Rice and Veggies

If you love meatballs but crave something beyond the classic Italian version, these Korean-inspired pork bulgogi meatballs are your answer. The star is a rich bulgogi sauce-soy-based with a perfect balance of savory and sweet-that glazes each meatball to glossy perfection. Paired with tender zucchini, shredded carrots and fluffy jasmine rice tossed in sesame oil, this dish brings bold, comforting flavors to your table in under an hour.

This recipe is all about layering textures and tastes: the juicy meatballs, the crisp-tender vegetables and the nutty rice come together for a satisfying meal. A squeeze of lime and a drizzle of sriracha add brightness and heat, while sesame seeds and scallions provide a fresh finish. It’s a fun, delicious twist on dinner that’s sure to become a favorite.

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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

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame OilView ingredient guideLike ingredientDislike ingredient

8.5 ounce Microwaveable 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve the zucchini lengthwise, then cut crosswise into thin half-moons. Peel the ginger and mince until you have 1 tablespoon. Quarter the lime. Trim and thinly slice the scallions, separating the whites from the greens.
2. In a medium bowl, combine the minced ginger, scallion whites, ground pork, panko and 1 tablespoon of the bulgogi sauce (reserve the rest for later). Season with salt and pepper (about 1/2 teaspoon kosher salt). Shape the mixture into 1-inch meatballs.
3. 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 and set aside.
4. Heat another drizzle of oil in the same pan. 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 and toss with half the sesame oil. Set aside.
5. 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. Add the remaining bulgogi sauce to the pan, bring to a simmer, then cover and reduce 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. While the meatballs cook, massage the rice packet to break up any clumps, then microwave according to package instructions. Transfer the rice to a large bowl and toss with the remaining sesame oil and a squeeze of lime juice.
7. Divide the rice between plates. Top with the vegetables and meatballs. Drizzle with any remaining sauce from the pan and sriracha to taste. Garnish with sesame seeds and scallion greens. Serve with the 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 leaner meats may result in slightly drier meatballs, so avoid overcooking.

What can I use instead of bulgogi sauce?

You can make a quick substitute by mixing soy sauce, brown sugar, minced garlic, sesame oil and a pinch of red pepper flakes. Adjust sweetness and saltiness to taste.

Can I use regular rice instead of microwaveable jasmine rice?

Absolutely. Cook 1 cup of jasmine rice according to package directions (about 1 1/2 cups water, simmer 15 minutes). Fluff and proceed with the recipe.