Korean Bulgogi Meatballs with Ginger Rice 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, we’re going Korean-style with a savory-sweet bulgogi glaze and fluffy ginger-scented jasmine rice. Roasted carrots add a touch of natural sweetness and a drizzle of creamy sriracha brings a little heat.

This dish is a flavor explosion that comes together quickly, making it perfect for a weeknight dinner that feels special. The meatballs are baked, not fried, so they’re easy to prepare and clean up is a breeze.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView 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

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Peel and cut carrots into ½-inch thick sticks. Toss with a drizzle of oil, salt and pepper. Spread on a baking sheet and 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 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 bulgogi sauce. Season with ¾ teaspoon salt and a pinch of pepper. Form into 1½-inch meatballs and place 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 to a 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 creamy sriracha. Garnish with scallion greens and sesame seeds. Serve.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just be sure to cook the meatballs to an internal temperature of 165°F.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure your bulgogi sauce is gluten-free. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.