Beef Bulgogi Meatballs

| Allergens

Wheat
Soy
Milk

| Total Time

35 Minutes

| Servings

| Calories

860 Kcal

Ingredients

12 ounce Carrots
2 unit Scallions
1 thumb Ginger
¾ cup Jasmine Rice
10 ounce Ground Beef
¼ cup Panko Breadcrumbs
8 tablespoon Bulgogi Sauce
2 tablespoon Sour Cream
1 teaspoon Sriracha
1 tablespoon Sesame Seeds
2 teaspoon Vegetable Oil
Salt
Pepper

Instructions

Roast Carrots

Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all 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.

Prep

While carrots roast, peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens; mince whites.

Cook Rice

Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger; cook until fragrant, 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.

Form and Bake Meatballs

While rice cooks, in a large bowl, combine beef, scallion whites, panko, remaining ginger, and 1 TBSP bulgogi sauce (2 TBSP for 4 servings; you’ll use the rest in the next step). Season with salt (we used ¾ tsp; 1½ for 4) and pepper. Form into 1½-inch meatballs; place on a second baking sheet. Bake meatballs on middle rack until browned and cooked through, 14-16 minutes.

Make Crema and Coat Meatballs

Meanwhile, in a small bowl, combine sour cream and sriracha to taste. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Once meatballs are done, carefully transfer to a second large bowl; add remaining bulgogi sauce and toss to coat.

Finish and Serve

Fluff rice with a fork; taste and season with salt if desired. Divide between plates and top with carrots, meatballs, and any bulgogi sauce from bowl. Drizzle with sriracha crema. Garnish with scallion greens and as many sesame seeds as you like and serve.