Ginger Beef Meatballs with Bulgogi Glaze and Sriracha Crema

If you love meatballs but are ready for something beyond spaghetti and marinara, these ginger beef meatballs are a game-changer. Coated in a savory-sweet bulgogi glaze and served over fluffy jasmine rice, they bring bold East Asian flavors to your table. A side of roasted carrots and a drizzle of sriracha crema complete the dish with a touch of heat and creaminess.

This recipe is simple enough for a weeknight but impressive enough for company. The meatballs are tender and fragrant with fresh ginger, while the bulgogi sauce adds depth and sweetness. Roasted carrots provide a natural sweetness that balances the spicy crema. Ready in about 35 minutes, it’s a complete meal in one pan.

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Ingredients

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil.
2. Peel and slice carrots into ½-inch thick rounds. Toss with 1 tsp oil and a pinch of salt. Spread on one side of the baking sheet.
3. In a large bowl, combine ground beef, panko, half the grated ginger (about 1 tsp), ½ tsp salt and a few grinds of black pepper. Mix gently and form into 12 meatballs.
4. Heat 1 tsp oil in a large oven-safe skillet over medium-high heat. Add meatballs and cook until browned on all sides, about 4-5 minutes total.
5. Transfer meatballs to the other side of the baking sheet with carrots. Roast for 10-12 minutes, until meatballs are cooked through and carrots are tender.
6. Meanwhile, rinse rice in a fine-mesh sieve. In a small saucepan, bring 1½ cups water and ½ tsp salt to a boil. Add rice, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes.
7. In a small bowl, mix sour cream and sriracha. Set aside.
8. Thinly slice scallions, separating white and green parts. Grate remaining ginger.
9. In a small saucepan, combine bulgogi sauce, remaining grated ginger and 2 tbsp water. Bring to a simmer over medium heat, then reduce heat to low and keep warm.
10. When meatballs and carrots are done, toss meatballs in the bulgogi sauce until coated. Serve over rice with roasted carrots, drizzle with sriracha crema and garnish with scallion greens and sesame seeds.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just be careful not to overcook, as turkey can dry out faster than beef.

What can I substitute for bulgogi sauce?

You can use a mix of soy sauce, brown sugar, sesame oil, garlic and a little pear or apple juice for a similar flavor.

Can I make this dish ahead of time?

Yes, you can prepare the meatballs and sauce in advance. Store separately in the fridge, then reheat and assemble when ready to serve.