Korean Bulgogi Meatballs with Ginger Rice and Roasted Carrots

If you love meatballs but want to break out of the usual marinara-and-pasta routine, this dish is for you. We’ve swapped the spaghetti for fluffy jasmine rice infused with fresh ginger and traded the tomato sauce for a savory-sweet Korean-style bulgogi glaze. Roasted carrots add a touch of natural sweetness, while a drizzle of creamy Sriracha brings a gentle heat. It’s a flavor-packed meal that comes together easily on a weeknight.

These meatballs are made with ground beef and panko breadcrumbs, seasoned with ginger and scallions, then baked until golden. Tossed in a rich bulgogi sauce, they’re served over ginger rice alongside tender roasted carrots. A sprinkle of sesame seeds and scallion greens finishes the dish. Ready in about 35 minutes, this recipe is perfect for when you want something comforting yet exciting.

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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

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. Preheat oven to 425°F (220°C) with racks in the top and middle positions. Wash and dry produce. Trim, peel and cut carrots on a diagonal into 1/2-inch-thick pieces. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes.
2. While carrots roast, peel and mince or grate the ginger. Trim and thinly slice scallions, separating whites from greens. Mince the scallion 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, 1 1/4 cups water (2 1/4 cups for 4 servings) and a pinch of salt. Bring to a boil, cover, reduce heat to low and 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 ground beef, scallion whites, panko, remaining ginger and 1 tablespoon bulgogi sauce (2 tablespoons for 4 servings). Season with salt (about 3/4 teaspoon for 2 servings, 1 1/2 teaspoons for 4) and pepper. Form into 1 1/2-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 the 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 carrots, meatballs and any bulgogi 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 ensure they are cooked through to an internal temperature of 165°F.

Can I make this recipe gluten-free?

To make it gluten-free, use gluten-free panko breadcrumbs and ensure your bulgogi sauce is gluten-free (some brands contain soy sauce with wheat).

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.