Squeeze 2 tbsp (30 mL) lime juice into a small bowl. Stir in soy sauce, sesame oil, sugar, chili-garlic sauce and cornstarch. Set aside. Lightly oil a large frying pan. Set over medium heat. When hot, add meatballs. Stir often until browned, about 6 min.
Meanwhile, cut pepper into thick strips. Slice zucchini into thin rounds. Coarsely chop celery. Once meatballs are browned, add vegetables and a little more oil, if needed, to pan.
Increase heat to medium-high. Stir-fry until zucchini starts to soften, 3 min. Stir soy sauce mixture, then pour into pan. Stir constantly until sauce is bubbly, 1 to 2 min. Spoon over rice.
Nutrition (per serving)
Frozen cooked meatballs are a time saver in this 15-minute dinner fix.