Bulgogi Meatballs with Ginger Rice and Sriracha Crema

If you love meatballs but are ready for a change, this recipe is for you. We’ve swapped marinara and spaghetti for a savory-sweet bulgogi glaze and fluffy jasmine rice infused with fresh ginger. The result is a flavor-packed dish that’s both familiar and exciting.

Alongside the meatballs, you’ll enjoy roasted green beans and a drizzle of spicy Sriracha crema. It’s a complete meal that comes together quickly, perfect for a weeknight dinner that feels special.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Bring a small pot of salted water to a boil for the rice.
2. Peel and grate the ginger. Trim the scallions and thinly slice them, keeping white and green parts separate.
3. In a bowl, combine the ground beef, panko breadcrumbs, half the grated ginger, half the sliced scallion whites, 1 teaspoon salt and a pinch of black pepper. Mix until just combined. Form into 1-inch meatballs.
4. Place the meatballs on a baking sheet lined with parchment paper. Bake for 12-15 minutes, until cooked through and browned.
5. Meanwhile, cook the jasmine rice: add rice to the boiling water, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and stir in the remaining grated ginger.
6. While the rice cooks, toss the green beans with 1 teaspoon cooking oil, 1/2 teaspoon salt and a pinch of black pepper. Spread on a separate baking sheet and roast for 12-15 minutes, until tender and lightly charred.
7. In a small bowl, mix the sour cream with the Sriracha and a pinch of salt to make the crema.
8. In a skillet, heat the bulgogi sauce over medium heat. Add the cooked meatballs and toss to coat. Simmer for 1-2 minutes until the sauce thickens slightly.
9. To serve, divide the ginger rice between plates. Top with the glazed meatballs and roasted green beans. Drizzle with Sriracha crema and garnish with the remaining scallion greens and sesame seeds.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken can be substituted. Keep in mind that the meatballs may be slightly less juicy, so consider adding a tablespoon of oil to the mixture.

Is there a substitute for bulgogi sauce?

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

Can I make this recipe ahead of time?

Yes, you can prepare the meatballs and rice in advance. Store them separately in the refrigerator. Reheat the meatballs in a skillet with the bulgogi sauce and reheat the rice in the microwave or on the stovetop.