Asian-Inspired Beef Meatballs with Bulgogi Glaze and Ginger Rice

If you’re looking to shake up your meatball game, this recipe is for you. Instead of the usual marinara and spaghetti, we’re serving up savory-sweet bulgogi-glazed meatballs over fluffy jasmine rice infused with fresh ginger. Alongside, you’ll find tender roasted carrots and a drizzle of spicy Sriracha crema that ties everything together.

This dish is a flavor explosion that’s surprisingly simple to make. With pre-measured ingredients and straightforward steps, you can have a restaurant-quality meal on the table in no time. Say goodbye to pasta and hello to your new favorite weeknight dinner.

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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 Cooking 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 on a diagonal 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. While the carrots roast, peel and mince or grate the ginger. Trim and thinly slice the scallions, separating the whites from the greens. Mince the scallion whites.
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 ground beef, scallion whites, panko, remaining ginger and 1 tablespoon of the 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 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, gently transfer them to a large bowl and toss with the remaining bulgogi sauce.
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 extra bulgogi sauce from the bowl. Drizzle with the Sriracha crema and garnish with the scallion greens and sesame seeds to taste.

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 cooking time may vary slightly and the meatballs may be less juicy.

What can I use instead of bulgogi sauce?

You can make a quick substitute by mixing soy sauce, brown sugar, sesame oil, garlic and ginger. Adjust sweetness and saltiness to taste.

Can I prepare this dish ahead of time?

You can prepare the meatballs and rice ahead of time and reheat them. The carrots are best roasted fresh, but you can reheat them in the oven.