HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPork Bulgogi Meatballs
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 a savory complexity that adults will love, plus just enough sweetness to make it appealing to younger palates. 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.


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

Total Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit


2 unit


1 thumb


2 unit


20 ounce

Ground Pork

½ cup

Panko Breadcrumbs


8 ounce

Bulgogi Sauce

(ContainsWheat, Soy)

8 ounce

Shredded Carrots

17 ounce

Microwaveable Jasmine Rice

1 tablespoon

Sesame Oil

2 teaspoon


1 tablespoon

Sesame Seeds

Not included in your delivery

4 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat36 g
Saturated Fat10 g
Carbohydrate78 g
Sugar38 g
Dietary Fiber5 g
Protein30 g
Cholesterol95 mg
Sodium450 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.
Utensilsarrow down iconarrow down icon
Medium Bowl
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Halve zucchini lengthwise, then slice crosswise into thin half-moons. Trim, then thinly slice scallions, separating greens and whites. Peel ginger, then mince until you have 1 TBSP. Cut limes into wedges.


Combine ginger, scallion whites, pork, panko and 2 TBSP bulgogi sauce (save the rest for step 5) in a medium bowl. Season with salt and pepper (we used 1 tsp kosher salt). Shape into 1-inch balls.


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, tossing, until just tender, 3-4 minutes. Remove from pan and set aside in a bowl.


Heat another drizzle of oil in same pan, then add carrots and season with salt and pepper. Cook until tender, 3-4 minutes. Add to bowl with zucchini, then toss both veggies with half the sesame oil. Set aside. Heat a large drizzle of oil in same pan over medium-high heat. Add meatballs and cook, turning, until browned all over, about 4-6 minutes.


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


Place rice in a large bowl and toss with remaining sesame oil and juice from 1 lime wedge. Divide between plates and top with veggies and meatballs. Drizzle with remaining sauce from pan and sriracha, to taste (skip this for the kids). Garnish with sesame seeds and scallion greens. Serve with remaining lime wedges.