Savory Bulgogi Meatballs with Ginger Rice and Sriracha Crema

If you love meatballs but are ready for a change, this dish is a game-changer. We’ve swapped marinara and spaghetti for a savory-sweet bulgogi glaze and fluffy, ginger-scented jasmine rice. Alongside, you’ll find perfectly roasted green beans and a drizzle of spicy Sriracha crema. Say goodbye to pasta and hello to a flavor-packed meal that comes together in under 30 minutes.

These meatballs are juicy and packed with flavor, thanks to a blend of ground beef, panko and fresh ginger. The bulgogi sauce adds a delightful Korean-inspired twist, while the Sriracha crema brings just the right amount of heat. It’s a complete meal that’s sure to become a new favorite.

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Ingredients

6 ounce Green BeansView 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

1.5 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 middle and top positions and preheat to 425°F. Wash and dry all produce. Peel and mince or grate the ginger. Trim and thinly slice scallions, separating whites from greens; mince the whites. Trim green beans if needed.
2. 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 rice, 1¼ cups water (2¼ cups for 4 servings) 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.
3. While rice cooks, in a large bowl, combine ground beef, scallion whites, panko, remaining ginger and 1 tablespoon bulgogi sauce (2 tablespoons for 4 servings). Season with salt (¾ teaspoon for 2 servings, 1½ teaspoons for 4) and pepper. Form into 1½-inch meatballs and place on a baking sheet. Bake on middle rack until browned and cooked through, 14-16 minutes.
4. Toss green beans on a second baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
5. Meanwhile, in a small bowl, combine sour cream with Sriracha to taste. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Once meatballs are done, carefully 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 between plates and top with green beans, meatballs and any bulgogi sauce from the bowl. Drizzle with Sriracha crema. Garnish with scallion greens and as many sesame seeds as you like. Serve. (Ground beef is fully cooked when internal temperature reaches 160°F.)

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, you can substitute ground turkey or chicken. Just note that the cooking time may vary slightly; ensure the internal temperature reaches 165°F for poultry.

What can I use instead of bulgogi sauce?

You can substitute with a mixture of soy sauce, brown sugar, sesame oil and garlic. However, the flavor will differ from the original.

Can I make this dish ahead of time?

You can prepare the meatballs and cook the rice in advance. Store them separately in the refrigerator, then reheat and assemble when ready to serve.