Ginger-Glazed Meatballs with Jasmine Rice and Roasted Carrots

These ginger-glazed meatballs are a delicious departure from the usual spaghetti and marinara. Juicy beef meatballs are baked until golden, then tossed in a savory-sweet umami ginger sauce that coats every bite. Served over fluffy jasmine rice infused with fresh ginger, alongside roasted carrots and a creamy Sriracha drizzle, this dish is a flavor explosion that will become a weeknight favorite.

The combination of tender meatballs, aromatic rice and caramelized carrots creates a balanced meal that’s both satisfying and exciting. A sprinkle of sesame seeds and scallions adds the perfect finishing touch. Ready in just 35 minutes, it’s an easy way to bring bold Asian-inspired flavors to your dinner table.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

8 tablespoon Umami Ginger SauceView 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

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in top and middle positions. Trim, peel and cut carrots into ½-inch-thick diagonal pieces. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on 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 (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.
4. In a large bowl, combine beef, scallion whites, panko, remaining ginger and 1 tablespoon umami ginger sauce (2 tablespoons for 4 servings). Season with ¾ teaspoon salt (1½ teaspoons for 4) and pepper. Form into 1½-inch meatballs and spread on a second baking sheet. Bake on middle rack until browned and cooked through, 14-16 minutes.
5. In a small bowl, mix sour cream with Sriracha to taste. Add water 1 teaspoon at a time until drizzling consistency. Once meatballs are done, gently transfer to a large bowl; add remaining umami ginger sauce and toss to coat.
6. Fluff rice with a fork; season with salt if desired. Divide rice between plates, top with carrots, meatballs and any sauce from the bowl. Drizzle with creamy Sriracha, garnish with scallion greens and sesame seeds. Serve.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, ground turkey or chicken works well. Just be sure not to overcook, as lean poultry can dry out quickly.

What can I substitute for umami ginger sauce?

You can make a quick substitute by combining 3 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon grated ginger and a splash of rice vinegar.

Can I make this recipe gluten-free?

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