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

If you love meatballs but are ready for a change, this dish is for you. Instead of marinara and spaghetti, we’re serving up savory-sweet bulgogi-glazed meatballs over fluffy ginger rice, with a side of roasted carrots and a drizzle of sriracha crema. It’s a flavor explosion that’s quick enough for a weeknight.

These meatballs are packed with ginger and scallions, then baked until golden and tossed in a rich bulgogi sauce. The ginger rice is the perfect canvas and the spicy crema adds a cool kick. Say goodbye to pasta and hello to your new favorite meatball recipe.

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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

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

0.75 cup Jasmine RiceView 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 with 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 the carrots on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes.
2. Trim and thinly slice the scallions, separating the whites from the greens. Mince the scallion whites. Peel and mince or grate the ginger.
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 (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. In a large bowl, combine the beef, scallion whites, panko, remaining ginger and 1 tablespoon of bulgogi sauce (2 tablespoons for 4 servings; you’ll use the rest later). Season with salt (we used ¾ teaspoon; 1½ for 4) and pepper. Form into 1½-inch meatballs and transfer to 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 and 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 between plates and top with the carrots, meatballs and any remaining bulgogi sauce. Drizzle with the sriracha crema. Garnish with the scallion greens and as many sesame seeds as you like. Serve immediately.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be substituted for beef. Just note that the cooking time may vary slightly and the meatballs may be less juicy.

Can I make this dish gluten-free?

To make it gluten-free, use gluten-free panko breadcrumbs and ensure your bulgogi sauce is gluten-free (many brands are, but check the label).

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 until warmed through.