Pork Teriyaki Meatballs

Once water is boiling, stir in rice; cover, reduce heat to low, and cook until tender, 15-20 minutes. Turn off heat. Meanwhile, in a medium bowl, combine pork, panko, ginger, scallion whites, and 2 TBSP teriyaki sauce (save the rest for step 5). Season with salt and pepper (we used 1 tsp kosher salt). Shape into 1-inch balls.

Meanwhile, 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 a second medium bowl.

Heat another drizzle of oil in same pan over medium-high heat. 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.

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.) Steam until meatballs are cooked through, about 5 minutes. Turn off heat.