Savory 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, we’re pairing savory-sweet bulgogi-glazed meatballs with fluffy ginger rice and tender roasted carrots. A drizzle of sriracha crema adds a spicy kick that ties it all together.

This recipe is simple enough for a weeknight but impressive enough for company. The meatballs are baked, not fried, making them easy to prepare. The ginger rice and roasted carrots cook alongside the meatballs, so everything is ready at the same time. Get ready for a flavor explosion!

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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. Preheat oven to 425°F. Trim, peel and cut carrots diagonally into ½-inch pieces. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. Meanwhile, peel and mince or grate ginger. Trim scallions, thinly slice, separating whites from greens. Mince the whites.
3. Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger; cook until fragrant, 1 minute. Stir in rice, 1¼ cups water 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.
4. In a large bowl, combine beef, scallion whites, panko, remaining ginger and 1 tablespoon bulgogi sauce. Season with salt and pepper. Form into 1½-inch meatballs; place on a second baking sheet. Bake on middle rack until browned and cooked through, 14-16 minutes.
5. In a small bowl, mix sour cream with sriracha to taste. Add water 1 teaspoon at a time until drizzling consistency. Once meatballs are done, transfer to a large bowl; add remaining bulgogi sauce and toss to coat.
6. Fluff rice with a fork; season with salt if needed. Divide rice among plates. Top with carrots, meatballs and any sauce from the 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. Just be sure not to overcook, as turkey can dry out.

Can I make this recipe gluten-free?

Use gluten-free panko and tamari instead of bulgogi sauce (or check your sauce label). The rest is naturally gluten-free.

How do I store leftovers?

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