Korean Bulgogi Meatballs with Ginger Rice and Roasted Carrots

If you love meatballs but are ready for a change from the usual marinara and spaghetti, this dish is for you. We’ve swapped traditional flavors for a savory-sweet Korean-style bulgogi glaze, served over fluffy jasmine rice infused with fresh ginger. Alongside, you’ll find tender roasted carrots and a drizzle of creamy Sriracha for a little heat.

This meal is a flavor explosion that comes together easily on a sheet pan and stovetop. Perfect for a weeknight dinner that feels special, it’s sure to become a new favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 ounce Bulgogi SauceView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView 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

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. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry 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 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 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 ground beef, scallion whites, panko, remaining ginger and 1 tablespoon bulgogi sauce. Season with salt (about ¾ teaspoon) and pepper. Form into 1½-inch meatballs and spread out on a second baking sheet. Bake on 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 mixture reaches a drizzling consistency. Once meatballs are done, gently transfer to a second 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 carrots, meatballs and any bulgogi sauce from bowl. Drizzle with creamy Sriracha. Garnish with scallion greens and as many sesame seeds as you like. Serve.

Recipe Tips

FAQ

Can I use ground turkey instead of beef?

Yes, ground turkey works well. Just ensure it reaches an internal temperature of 165°F.

Can I substitute green beans for another vegetable?

Absolutely. Broccoli or asparagus would be great alternatives.

How do I store leftovers?

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