Pork Bulgogi Meatballs

Wash and dry all produce. Halve zucchini lengthwise, then thinly slice crosswise. Peel and mince ginger until you have 1 TBSP (2 TBSP for 4 servings). Quarter lime. Trim and thinly slice scallions, separating whites from greens. In a medium bowl, combine pork, panko, ginger, scallion whites, and 1 TBSP bulgogi sauce (2 TBSP for 4). Season with salt (we used ½ tsp; use 1 tsp for 4) and pepper. Form into 1-inch balls.

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

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.

Add remaining bulgogi 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.