Beef Bulgogi Meatballs
with Roasted Carrots, Ginger Rice & Sriracha Crema
- Wheat
- Soy
- Sesame
- Milk
Obsessed with <a href='https://www.hellofresh.com/recipes/meatball-recipes'>meatballs</a> 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.
Ingredients
12 ounce
Carrots
2 unit
Scallions
1 thumb
Ginger
¾ cup
Jasmine Rice
10 ounce
Ground Beef
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
8 tablespoon
Bulgogi Sauce
(Contains: Wheat, Soy, Sesame)
2 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Sriracha
1 tablespoon
Sesame Seeds
Not included in your delivery
2 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bulgogi sauce, calling it delicious and flavorful; some found the ginger overpowering.
- Ease of prep: Quick and easy to make for most, though forming meatballs took longer than expected for some.
- Suggestions: Consider adding more sauce, reducing ginger, and cooking green beans differently for better texture.
- Leftovers: Several mentioned the dish reheats well, making great leftovers for lunch or dinner.
- Portions: Some wanted more meat or sauce; others found it perfectly filling.
Reviews from our home cooks
We love the meatballs with rice. The bulgogi sauce is always so tasty & very yummy. The green beans are nice addition to this dish and we love the ginger flavoring in the rice. The crema is always a nice touch. This is a go-to meal for us.
Can't say enough about how good this meal taste. The bulgogi sauce is amazing on the meatballs. The ginger rice is so tasty. The roasted carrots are a perfect addition to this meal. The sriracha crema adds just the right amount of spice to this dish.
This is my second recipe using Bulgogi sauce. Tastes wonderful! This recipe had green beans rather than carrots. Both are good with rice and sriracha crema. I make 12 meatballs so that I have a bite of meatball with every fork.
Loved the bulgogi sauce, the sriracha crema was perfect with the meatballs, only 3 stars because of the green beans - they come out tough when roasted.
Meatballs, rice and crispy oven-roasted green beans are easily put together, but the addition of a little package of Bulgogi Sauce turns the meal into a feast, good to the last bite. Yum.
Ginger rice was a first for us but it was so delicious. The meatballs and the green beans were also outstanding. I would put that Bulgogi sauce on just about anything. We can't wait to have another recipe with it included.
A nice, spicy meal! Loved the bulgogi sauce and the ginger rice base that went well with the meat balls. Thinner carrots this time, roasted and seasoned perfectly. Shallots were a nice touch as was the sriracha crema. Everything blended well!
We never cooked bulgogi before. Liked it a lot. Bulgogi and sriracha sauces great. Would have made it spicier, if option offered. I made four patties instead of meatballs to make it skillet meal. Green beans tough, didn't roast, but lightly simmered for 20 min. Another winner.
I liked this recipe better because I love meatballs, but once again I could have used a bigger portion of meat. I suck at making rice, but it turned out ok, need the green beans complimented the dish nicely. I loved the Bulgogi sauce because it added so much flavor to my meal! Thanks again!
Excellent meal. Love this one. Have ordered it a number of times and always enjoy it. Actually forgot to save half of the minced ginger this time so it all was in the meatballs and they were great. Just put a quarter tsp of ground ginger in the rice and water when putting it on to boil, which made the rice delicious as usual. Highly recommend this one. Anyone who doesn't like too much heat can just omit putting on the sriracha crema, which I like in moderation and my husband does not add it to his. The Bulgogi sauce is so delicious.
