Pork Bulgogi Meatballs

Meanwhile, wash and dry all produce. Peel and mince ginger until you have 1 TBSP (2 TBSP for 4). Trim and thinly slice scallions, separating whites from greens. Trim and halve zucchini lengthwise; slice crosswise into ¼-inch-thick half-moons. Quarter lime. In a medium bowl, combine pork, panko, minced ginger, scallion whites, and 1 TBSP bulgogi sauce (2 TBSP for 4). Season with salt (we used ½ tsp; 1 tsp for 4) and pepper. Form into 1-inch balls.

Heat a drizzle of oil in a large, preferably nonstick, pan over mediumhigh heat. Add zucchini; season with salt and pepper. Cook, stirring, until just tender, 5-6 minutes. Transfer to a second 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 (you’ll use the rest later). Set veggies aside. Heat a large drizzle of oil in same pan over medium-high heat. Add meatballs; cook, turning, until browned all over, 4-6 minutes (they’ll finish cooking in the next step).

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, 4-6 minutes. Turn off heat.