Pork Bulgogi Meatballs
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Pork Bulgogi Meatballs

Pork Bulgogi Meatballs

with Carrots and Zucchini over Rice

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.


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

Total Time45 minutes
Prep Time


/ serving 4 people

1 unit


1 thumb


2 unit


2 unit


20 ounce

Ground Pork

½ cup

Panko Breadcrumbs

(Contains Wheat)

8 ounce

Bulgogi Sauce

(Contains Soy, Wheat)

8 ounce

Shredded Carrots

1 tablespoon

Sesame Oil

17 ounce

Microwaveable Jasmine Rice

2 teaspoon


1 tablespoon

Sesame Seeds

Not included in your delivery

4 teaspoon

Vegetable Oil




Nutrition Values

/ 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.


Medium Bowl
Large Pan
Large Bowl



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 limes. Trim and thinly slice scallions, separating whites from greens.

Form Meatballs

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

Cook Zucchini

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

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 medium-high heat. Add meatballs and cook, turning, until browned all over, 4-6 minutes.

Simmer Sauce and Warm Rice

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

Place rice in a large bowl and toss with remaining sesame oil and the 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.