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

If you love meatballs but are craving something beyond the usual marinara and spaghetti, this dish is for you. We’re trading Italian flavors for a savory-sweet bulgogi glaze that coats tender beef meatballs, paired with fluffy jasmine rice infused with fresh ginger. A side of roasted carrots adds natural sweetness, while a drizzle of sriracha crema brings a spicy, creamy finish.

This recipe comes together quickly with simple ingredients and delivers a flavor explosion that will make it a regular in your dinner rotation. The meatballs are baked, not fried, for ease and the entire meal can be on the table in about 35 minutes.

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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

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 Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and position racks in the top and middle positions. Wash and dry all produce. Trim, peel and cut the carrots diagonally into ½-inch-thick pieces. Toss them on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes.
2. While the carrots roast, peel and mince or grate the ginger. Trim and thinly slice the scallions, separating the white parts from the green parts; mince the white parts.
3. Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook until fragrant, about 1 minute. Stir in the rice, 1¼ cups water (or 2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to serve.
4. While the rice cooks, in a large bowl, combine the ground beef, scallion whites, panko, remaining ginger and 1 tablespoon of bulgogi sauce (2 tablespoons for 4 servings). Season with salt (about ¾ teaspoon for 2 servings, 1½ teaspoons for 4) and pepper. Form the mixture into 1½-inch meatballs and place them on a second baking sheet. Bake the meatballs on the middle rack until browned and cooked through, 14-16 minutes.
5. Meanwhile, in a small bowl, combine the sour cream with sriracha to taste. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Once the meatballs are done, carefully transfer them to a second large bowl. Add the remaining bulgogi sauce and toss to coat.
6. Fluff the rice with a fork and season with salt if desired. Divide the rice among plates and top with the roasted carrots, meatballs and any bulgogi sauce left in the bowl. Drizzle with the sriracha crema. Garnish with the scallion greens and sesame seeds to taste. Serve immediately.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, you can substitute ground turkey or chicken. Keep in mind that the meatballs may be slightly less juicy, so consider adding a tablespoon of oil or an egg to the mixture.

What can I use instead of bulgogi sauce?

You can make a quick substitute by mixing soy sauce, brown sugar, sesame oil, garlic and a bit of pear or apple juice. However, the flavor will differ from the original.

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.