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Meatballs with Bulgogi Sauce

Meatballs with Bulgogi Sauce

plus Roasted Green Beans, Ginger Rice & Sriracha Crema

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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 jasmine rice. As a bonus, there’s a side of roasted green beans and a drizzle of Sriracha crema. Say “hasta la vista” to pasta and prepare yourself for a flavor explosion.

Tags:Meal Prep
Allergens:WheatSoyMilk

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

Total Time25 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

6 ounce

Green Beans

2 unit

Scallions

1 thumb

Ginger

¾ cup

Jasmine Rice

10 ounce

Ground Beef

¼ cup

Panko Breadcrumbs

(ContainsWheat)

4 ounce

Bulgogi Sauce

(ContainsWheat, Soy)

2 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Sriracha

1 tablespoon

Sesame Seeds

Not included in your delivery

2 teaspoon

Cooking Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories870 kcal
Fat33 g
Saturated Fat12 g
Carbohydrate114 g
Sugar35 g
Dietary Fiber4 g
Protein30 g
Cholesterol105 mg
Sodium870 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.
Utensils
Utensilsarrow down iconarrow down icon
Small pot
Large Bowl
Baking Sheet
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens; mince whites. Trim green beans if necessary.

2

• 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.

3

• 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 of the bulgogi sauce later.) Season with salt (we used ¾ tsp; 1½ tsp for 4) and pepper. • Form into 1½-inch meatballs; place on a baking sheet. • Bake meatballs on middle rack until browned and cooked through, 14-16 minutes.

4

• Toss green beans on a second baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.

5

• Meanwhile, in a small bowl, combine sour cream with 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.

6

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