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Pork Bulgogi Meatballs

Pork Bulgogi Meatballs

with Carrots and Zucchini over Rice

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Do you love meatballs but aren’t sure how to take them beyond the usual? Say hello to bulgogi, a Korean-style sauce that knows what’s up. Based around soy sauce, it has savory complexity for sophisticated palates, plus just enough sweetness to round things out. In this recipe, it’s used to glaze pork meatballs, giving them an outer layer of extra flavor that pairs perfectly with the sesame-accented rice, carrots, and zucchini.

Tags:Spicy
Allergens:WheatSoy

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Zucchini

1 thumb

Ginger

1 unit

Lime

2 unit

Scallions

10 ounce

Ground Pork

¼ cup

Panko Breadcrumbs

(ContainsWheat)

4 ounce

Bulgogi Sauce

(ContainsWheat, Soy)

4 ounce

Shredded Carrots

1 tablespoon

Sesame Oil

8.5 ounce

Microwavable White Rice

1 teaspoon

Sriracha

1 tablespoon

Sesame Seeds

Not included in your delivery

4 teaspoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3640 kJ
Calories870 kcal
Fat43 g
Saturated Fat10 g
Carbohydrate95 g
Sugar39 g
Dietary Fiber6 g
Protein32 g
Cholesterol95 mg
Sodium460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Medium Bowl
Large Pan
8x8" Baking Dish
9x13" Baking Dish
Aluminum Foil
Baking Dish
Baking Sheet
Bowl
Box Greater
Brush
Can Opener
Casserole
Casserole with Lid
Cup
Cutting Board
Deep dish
Food Processor
Fork
Garlic Press
Grater
Grill Pan
High-Sided Bowl
Immersion blender
Kettle
Knife
Ladle
Large Bowl
Large Non-Stick Pan
Large Oven-Proof Pan
Large Pot
Large Salad Bowl
Lid
Measuring Cups
Measuring Spoons
Medium Non-Stick Pan
Medium Oven-Proof Pan
Medium Pan
Medium Pot
Mixer
Mixing Bowl
Mortar
Non-Stick Pan
Oven Dish
Pan
Pan with Lid
Paper Towel
Parchment Paper
Paring Knife
Plastic Bag
Plastic Wrap
Plate
Pot
Potato Masher
Rolling Pin
Salad Bowl
Saucepan
Serrated Knife
Shallow Dish
Sieve
Silicone Brush
Slotted Spoon
Small Bowl
Small Non-Stick Pan
Small Pan
Small pot
Spatula
Spoon
Stick Blender
Stove
Strainer
Tall-Sided Pan
Tea Towel
Thermomix
Tongs
Whisk
Wok
Wok with Lid
Zester
Instructionsarrow up iconarrow up icon
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Prep
Prep
1

Wash and dry all produce. Halve zucchini lengthwise, then cut crosswise into thin half-moons. Peel ginger, then mince until you have 1 TBSP. Quarter lime. Trim and thinly slice scallions, separating whites from greens.

Form Meatballs
Form Meatballs
2

In a medium bowl, combine ginger, scallion whites, pork, panko, and 1 TBSP bulgogi sauce (save the rest for step 5). Season with salt and pepper (we used ½ tsp kosher salt). Shape into 1-inch balls.

Cook Zucchini
Cook Zucchini
3

Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add zucchini and season with salt and pepper. Cook, stirring, until just tender, 4-6 minutes. Turn off heat; transfer to another medium bowl.

Cook Carrots and Brown Meatballs
Cook Carrots and Brown Meatballs
4

Heat another drizzle of oil in same pan. Add carrots; season with salt and pepper. Cook, stirring, until tender, 3-4 minutes. Add to bowl with zucchini, then toss with half the sesame oil (save the rest for step 6). Set aside. Heat a large drizzle of oil in same pan over mediumhigh heat. Add meatballs and cook, turning, until browned all over, 4-6 minutes.

Simmer Sauce and Warm Rice
Simmer Sauce and Warm Rice
5

Add remaining bulgogi sauce to pan with meatballs. Bring to a simmer, then cover pan and reduce heat to mediumlow. (TIP: If your pan doesn’t have a lid, cover with aluminum foil.) Steam until meatballs are cooked through, about 5 minutes. Turn off heat. Meanwhile, massage rice in its packet to break up, then microwave according to package instructions.

Finish and Serve
Finish and Serve
6

Place rice in a large bowl and toss with remaining sesame oil and a squeeze of lime juice. Divide between plates and top with veggies and meatballs. Drizzle with remaining sauce from pan and sriracha (to taste). Garnish with sesame seeds and scallion greens. Serve with remaining lime wedges.