Step 1

Wash and dry all produce. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Peel and mince ginger until you have 1 TBSP. Quarter lime. Trim and thinly slice scallions, separating whites from greens.

Step 2

In a medium bowl, combine pork, panko, ginger, scallion whites, 1 TBSP teriyaki sauce (2 TBSP for 4), ½ tsp salt (1 tsp for 4), and pepper. Form into 1-inch balls. In a small pot, combine rice, 1¼ cups water (2¼ cups for 4), and a big pinch of salt. Bring to a boil; cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

Step 3

Meanwhile, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. 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.

Step 4

Heat a drizzle of oil in same pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring, until tender, 3-4 minutes. Transfer to bowl with zucchini; toss with half the sesame oil (save the rest for step 6). 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.

Step 5

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.) Simmer until meatballs are cooked through, 5-7 minutes. Turn off heat.

Step 6

Fluff rice with a fork; stir in remaining sesame oil and a squeeze of lime juice to taste. Divide between plates. Top with veggies and meatballs; drizzle with remaining sauce and sriracha to taste. Top with sesame seeds and scallion greens. Serve with remaining lime wedges on the side.