Meatballs with Bulgogi Sauce
plus Roasted Carrots, Ginger Rice & Creamy Sriracha
- Wheat
- Soy
- Sesame
- Milk
Obsessed with meatballs but ready to break out of your usual routine? This ballin’ dish has just the thing. Here, we’ve ditched the marinara sauce and spaghetti for savory-sweet Korean-style bulgogi glaze and fluffy, ginger-scented jasmine rice. As a bonus, there’s a side of roasted carrots and a drizzle of creamy Sriracha. 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)
4 ounce
Bulgogi Sauce
(Contains: Soy, Sesame, Wheat)
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Sriracha
1 tablespoon
Sesame Seeds
(Contains: Sesame)
Not included in your delivery
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 425 degrees. 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.
• 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 of the bulgogi sauce in the next step.) Season with salt (we used ¾ tsp; 1½ tsp for 4) and pepper. • Form into 1½-inch meatballs and spread out on a second baking sheet. • Bake on middle rack until browned and cooked through, 14-16 minutes.
• 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, gently 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 rice between plates and top with carrots, meatballs, and any bulgogi sauce from bowl. Drizzle with creamy Sriracha. Garnish with scallion greens and as many sesame seeds as you like. Serve.
Ground Beef is fully cooked when internal temperature reaches 160°.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The bulgogi sauce delivers a savory-sweet taste that many love, though some find it too sweet or strong.
- Ease of prep: Simple to make with straightforward steps, though forming meatballs adds a bit of hands-on time.
- Suggestions: Try baking meatballs on a sprayed pan to prevent sticking; add an egg for better binding if needed.
- Leftovers: Generous portions often provide three servings, and the flavors reheat well for next-day meals.
- Rice tips: Use slightly less water than called for to avoid mushy rice, or cook in a rice cooker.
Reviews from our home cooks
This recipe was absolutely delicious! The meatballs with bulgogi sauce were so flavorful, and the roasted carrots paired perfectly with the ginger rice. I did mess up a bit and ended up with soggy rice, but the flavors still came through, and I can't wait to get it right next time. The creamy sriracha was the perfect finishing touch - such a great balance of heat and creaminess. It's definitely a recipe worth trying!
The bulgolgi sauce was delicious and the Sriracha sour cream had just the right amount of heat to add to the recipe. The ginger added a wonderful sweet hint to the rice and meatballs. The simple roasted carrots pulled everything together for a complete meal.
I added oatmeal to the meatballs to add texture. Generous portion of rice. We love roasted carrots so that was a treat. Great flavor with the bulgogi sauce.
This meal was delicious, When it comes to the rice I would have never added ginger to it and it tasted delicious. The meatballs with the Bulgogi Sauce was also very tasty and once again loved the roasted carrots. Would give this a 5 star rating.
I wouldn't add the bulgogi sauce to the meatballs - it makes it too wet and fall apart
I really enjoyed this meal. The meatballs were just the right size for everyone to have 4 each. The bulgogi sauce is a little sweet and spicy at the same time if you like that kind of thing (I did). The ginger rice was good. I am not sure where the carrots came from, but they were huge. They roasted up nicely, but it was a shock to see that size carrots in the bag.
First time making meatballs, surprised how good they turned out, good flavor with the bulgogi sauce. Great idea adding ginger to the rice, although next time I'll use the rice cooker instead of the stove top.
Until Hello Fresh, meatballs were always with spaghetti and tomato sauce. I don't know what bulgogi sauce really is and I don't care. It's delicious. And who knew meatballs are super tasty over rice?! A family favorite.
Always delicious! Decided to not put ginger in rice (ginger was saggy so didn't trust it). Added a little mayo to the sriracha/sour cream sauce - yum. Also added some sesame seeds to inside the meatball mixture.
Yummy. The Bolgi sauce was phenomenal. The meatballs came out perfect. They had a great taste and texture. All together the meal was easy to put together. I'm not a fan of Sriracha so I mixed a tiny bit of the Bolgi sauce with the sour cream. Tasted really good. Also a little Bolgi sauce on the carrots. I'm thinking this should be the next great condiment! Lol it's great on everything! Thanks for another great meal. I don't think I have mentioned this in my past reviews but the portion size is are perfect.
