Savory Beef Meatballs with Ginger Glaze and Roasted Carrots

If you’re looking to shake up your meatball game, this recipe is for you. Instead of the usual marinara and spaghetti, these beef meatballs are coated in a savory-sweet ginger sauce and served over fluffy jasmine rice infused with fresh ginger. Roasted carrots add a touch of natural sweetness and a drizzle of creamy Sriracha brings a subtle heat that ties everything together.

This dish is a complete meal in one bowl, perfect for a weeknight dinner that feels special. The combination of flavors and textures-tender meatballs, aromatic rice, caramelized carrots and a spicy cream sauce-will make you forget all about pasta. Ready to give it a try? Let’s get cooking!

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

8 tablespoon Umami Ginger SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Wash and dry all produce. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. While carrots roast, peel and mince or grate the ginger. Trim and thinly slice scallions, separating whites from greens. Mince the scallion whites.
3. Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger; cook until fragrant, about 1 minute. Stir in rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, in a large bowl, combine ground beef, scallion whites, panko, remaining ginger and 1 tablespoon umami ginger sauce (2 tablespoons for 4 servings). Season with salt (about ¾ teaspoon for 2 servings, 1½ teaspoons for 4) and pepper. Form into 1½-inch meatballs and arrange on a second baking sheet. Bake on middle rack until browned and cooked through, 14-16 minutes.
5. Meanwhile, in a small bowl, combine sour cream with Sriracha to taste. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Once meatballs are done, gently transfer them to a second large bowl; add remaining umami ginger sauce and toss to coat.
6. Fluff rice with a fork; taste and season with salt if needed. Divide rice among plates and top with carrots, meatballs and any extra ginger sauce from the bowl. Drizzle with creamy Sriracha. Garnish with scallion greens and sesame seeds to taste. Serve immediately.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be substituted. Keep in mind that leaner meats may result in slightly drier meatballs, so avoid overcooking.

What is umami ginger sauce and where can I find it?

Umami ginger sauce is a savory-sweet sauce with ginger, soy and other seasonings. It’s available in the international aisle of many grocery stores or online. You can also substitute with a mix of soy sauce, ginger and a touch of honey.

Can I make this recipe ahead of time?

You can prepare the meatballs and sauce in advance. Store them separately in the fridge and reheat gently before serving. Cook the rice and roast the carrots fresh for best texture.