Bulgogi Glazed Meatballs with Ginger Rice and Sriracha Crema

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 Asian-inspired with a savory-sweet bulgogi glaze, fluffy jasmine rice infused with fresh ginger and a side of roasted green beans. A drizzle of Sriracha crema adds just the right amount of heat.

These meatballs are easy to make and come together in under 30 minutes. Perfect for a busy weeknight, they deliver big flavor without a lot of fuss. Serve them over the fragrant rice and watch everyone come back for seconds.

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Ingredients

6 ounce Green BeansView 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

4 ounce 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 Cooking 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. Preheat oven to 425°F. Wash and dry produce. Peel and mince or grate ginger. Trim scallions, thinly slice, separating whites from greens; mince whites. Trim green beans if needed.
2. 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, cover, reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, in a large bowl, combine ground 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, 1½ teaspoons for 4) and pepper. Form into 1½-inch meatballs and place on a baking sheet. Bake on middle rack until browned and cooked through, 14-16 minutes.
4. Toss green beans on a second baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 12-15 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 green beans, 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 instead of beef?

Yes, ground turkey works well, but the meatballs may be slightly less juicy.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure your bulgogi sauce is gluten-free.

How do I store leftovers?

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