Bulgogi Glazed Meatballs with Ginger Rice and Roasted Carrots

If you love meatballs but are ready for something beyond the usual marinara and spaghetti, this dish is for you. We’ve swapped traditional Italian flavors for a savory-sweet bulgogi glaze and fluffy jasmine rice infused with fresh ginger. Paired with tender roasted carrots and a drizzle of spicy Sriracha crema, every bite is a flavor explosion.

This recipe is simple enough for a weeknight but impressive enough for guests. The meatballs are baked, not fried, making cleanup a breeze. The ginger rice and roasted carrots cook alongside, so the whole meal comes together in about 35 minutes. Say goodbye to pasta and hello to your new favorite meatball dish!

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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. Adjust oven racks to top and middle positions and preheat to 425°F. Wash and dry all produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Toss 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 carrots roast, peel and mince or grate ginger. Trim and thinly slice scallions, 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, about 1 minute. Stir in rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, in a large bowl, combine beef, scallion whites, panko, remaining ginger and 1 tablespoon bulgogi sauce (use 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 spread 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 sour cream with Sriracha to taste. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Once meatballs are done, gently transfer them to a 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 among plates and top with carrots, meatballs and any bulgogi sauce from the bowl. Drizzle with Sriracha crema. Garnish with scallion greens and sesame seeds to taste. Serve immediately.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken works well. Just be sure to cook the meatballs to an internal temperature of 165°F.

What can I substitute for bulgogi sauce?

You can use a mixture of soy sauce, brown sugar, sesame oil, garlic and ginger as a substitute. Adjust sweetness to taste.

Can I make this dish gluten-free?

Yes, use gluten-free panko breadcrumbs and ensure your bulgogi sauce is gluten-free. Tamari can replace soy sauce if needed.