Step 1
Wash and dry produce. Trim ends from zucchini and carrot; peel carrot. Using a peeler, shave zucchini and carrot lengthwise into ribbons, rotating as you go, until you get to the seedy cores; discard cores. In a medium bowl, toss veggie ribbons with ponzu (two packets for four servings), salt and pepper. Set aside to marinate, stirring occasionally. Trim and thinly slice scallions, separating whites from greens; finely chop whites. Peel and mince ginger until you have ½ tsp (1 tsp for four). Quarter lime.
Step 2
In a second medium bowl, combine beef, panko, garlic powder, half the scallion greens, remaining ponzu, one veggie pho stock concentrate, 3 tablespoons water, ¾ tsp sugar, ¼ teaspoon salt, and pepper. Form into six equal-size meatballs (12 meatballs for four
Step 3
Heat a drizzle of oil in a medium pot over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over, 3-6 minutes (they’ll finish cooking in step 5). Turn off heat; transfer to a plate. Wipe out any burnt bits in pot if needed.
Step 4
Return same pot to medium-high heat. (Tip: If pan seems dry, add a drizzle of oil.) Add ginger and scallion whites; cook until fragrant, 30 seconds. Stir in four cups water, beef stock concentrate, and remaining veggie pho stock concentrates; bring to a boil. Once broth begins to boil, add meatballs along with any juices from plate. Reduce heat to a low simmer and cover. Cook until flavors meld, 8-10 minutes. Taste and season generously with salt and pepper.
Step 5
Divide zucchini and carrot ribbons between bowls; top with meatballs and as much broth as you like. (You may have some broth left over— seconds!) Top with scallion greens, a big squeeze of lime juice, and chili flakes to taste. Serve with remaining lime wedges on the side. Enjoy!
