Korean Bulgogi Meatballs with Ginger Rice and Roasted Carrots

If you’re looking to shake up your meatball game, this dish delivers a bold flavor explosion. We’ve swapped the usual marinara and spaghetti for a savory-sweet Korean-style bulgogi glaze and fluffy ginger-scented jasmine rice. Roasted carrots add a touch of natural sweetness, while a creamy sriracha drizzle brings a subtle heat.

Perfect for a weeknight dinner that feels special, these meatballs come together quickly with simple ingredients. The combination of ginger, bulgogi sauce and sesame seeds creates an irresistible umami-packed meal that will have everyone asking for seconds.

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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 with racks in top and middle positions. 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 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. 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 ¾ teaspoon for 4 servings) 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. 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 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 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 can be substituted. Just be sure to cook until the internal temperature reaches 165°F.

What can I use instead of bulgogi sauce?

You can substitute with a mix of soy sauce, brown sugar, sesame oil, garlic and ginger, but the flavor will be slightly different.

Can I make this dish gluten-free?

Use gluten-free panko or breadcrumbs and ensure your bulgogi sauce is gluten-free. The recipe as written contains wheat.