Asian-Inspired Beef Bulgogi Meatballs with Ginger Rice and Sriracha Crema

If you love meatballs but are ready for something new, this dish is for you. Instead of marinara and spaghetti, these beef meatballs are coated in a savory-sweet bulgogi glaze and served over fluffy ginger rice. Roasted carrots add a touch of sweetness, while a drizzle of sriracha crema brings the heat.

This recipe is simple enough for a weeknight but impressive enough for guests. The combination of flavors-savory beef, spicy crema and aromatic ginger rice-will make this a new favorite.

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

8 tablespoon Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 425°F. Wash and dry all produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. While carrots roast, peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens; mince 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 beef, scallion whites, panko, remaining ginger and 1 tablespoon bulgogi sauce (2 tablespoons for 4 servings). Season with salt (about ¾ teaspoon for 2 servings) and pepper. Form into 1½-inch meatballs; place on a second baking sheet. Bake meatballs 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, carefully transfer to a second large bowl; add remaining bulgogi sauce and toss to coat.
6. Fluff rice with a fork; taste and season with salt if desired. Divide rice between plates and top with carrots, meatballs and any bulgogi sauce from bowl. Drizzle with sriracha crema. Garnish with scallion greens and sesame seeds. Serve.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be substituted for beef. Keep in mind that leaner meats may result in slightly drier meatballs, so consider adding a tablespoon of oil or an egg to the mixture.

What can I use instead of bulgogi sauce?

If you don’t have bulgogi sauce, you can make a quick substitute by mixing soy sauce, brown sugar, sesame oil, garlic and a pinch of red pepper flakes.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat, adding a splash of water to loosen the sauce.