Beef Bulgogi Meatballs
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Beef Bulgogi Meatballs

Beef Bulgogi Meatballs

with Roasted Carrots, Ginger Rice & Sriracha Crema

Obsessed with meatballs but ready to break out of your usual routine? This ballin’ dish has just the thing. Here, we’ve ditched marinara sauce and spaghetti for savory-sweet bulgogi glaze and fluffy, ginger-scented white rice. As a bonus, there’s a side of roasted carrots and a drizzle of sriracha crema. Say hasta la vista to pasta and prepare yourself for a flavor explosion.

Family Friendly

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time


serving amount

12 ounce


2 unit


1 thumb


¾ cup

Jasmine Rice

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(Contains Wheat)

8 tablespoon

Bulgogi Sauce

(Contains Soy, Wheat)

2 tablespoon

Sour Cream

(Contains Milk)

1 teaspoon


1 tablespoon

Sesame Seeds

Not included in your delivery

2 teaspoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)3598 kJ
Calories860 kcal
Fat31 g
Saturated Fat11 g
Carbohydrate117 g
Sugar42 g
Dietary Fiber5 g
Protein33 g
Cholesterol110 mg
Sodium990 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Small pot
Large Bowl
Small Bowl


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.


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.