Pork Teriyaki Meatballs

🥘 Ingredients

• ginger
  1 thumb
• ground pork
  20 oz
• jasmine rice
  1.5 c
• lime
  2 unit
• panko breadcrumbs
  ½ cup
• pepper
• salt
• scallions
  2 unit
• sesame oil
  1 tbsp
• sesame seeds
  1 tbsp
• shredded carrots
  8 oz
• sriracha
  2 tsp
• vegetable oil
  4 tsp
• zucchini
  1 unit

🍳 Cookware

• medium bowl
• small pot
• large pan
• medium bowl

1. 

   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.

   zucchini: 1 unit, ginger: 1 thumb, lime: 2 unit, scallions: 2 unit
2. 

   2

   In a medium bowl , combine ground pork , panko breadcrumbs , ginger, scallion whites, 1 TBSP teriyaki sauce (2 TBSP for 4), ½ tsp salt and pepper . Form into 1-inch balls. In a small pot , combine jasmine 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 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   ground pork: 20 oz, panko breadcrumbs: ½ cup, salt, pepper, jasmine rice: 1.5 c
3. 

   3

   Meanwhile, heat a drizzle of vegetable oil in a large pan over medium-high heat. Add zucchini and season with salt and pepper. Cook, stirring, until just tender, ⏱️ 4 minutes to ⏱️ 6 minutes . Turn off heat; transfer to a second medium bowl .

   vegetable oil: 4 tsp
4. 

   4

   Heat a drizzle of oil in same pan over medium-high heat. Add shredded carrots ; season with salt and pepper. Cook, stirring, until tender, ⏱️ 3 minutes to ⏱️ 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 minutes to ⏱️ 6 minutes .

   shredded carrots: 8 oz, sesame oil: 1 tbsp
5. 

   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 minutes to ⏱️ 7 minutes . Turn off heat.
6. 

   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.

   sriracha: 2 tsp, sesame seeds: 1 tbsp