Beef Bulgogi Meatballs

🥘 Ingredients

• black pepper
  1 tsp
• bulgogi sauce
  3 tbsp
• carrots
  2 medium
• ginger
  2 tbsp
• ground beef
  12 oz
• jasmine rice
  ½ cup
• panko breadcrumbs
  ¼ cup
• salt
  1 tsp
• scallions
  2 medium
• sesame seeds
  1 tbsp
• sour cream
  2 tbsp
• sriracha
  1 tsp
• vegetable oil
  2 tbsp
• water
  1¼ cups

🍳 Cookware

• baking sheet
• small pot
• large bowl
• baking sheet
• small bowl
• large bowl

1. 

   1

   Adjust racks to top and middle positions and preheat oven to 425°F. 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 vegetable oil and a pinch of salt and black pepper . Roast on top rack until browned and tender ⏱️ 20-25 minutes .

   carrots: 2 medium, vegetable oil: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

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

   ginger: 2 tbsp, scallions: 2 medium
3. 

   3

   Heat a drizzle of vegetable oil in a small pot over medium-high heat. Add half the ginger; cook until fragrant ⏱️ 1 minute . Stir in jasmine rice , water , 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.

   jasmine rice: ½ cup, water: 1¼ cups
4. 

   4

   While rice cooks, in a large bowl , combine ground beef , scallion whites, panko breadcrumbs , remaining ginger, and 1 tbsp bulgogi sauce . Season with ¾ tsp salt and black 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 .

   ground beef: 12 oz, panko breadcrumbs: ¼ cup, bulgogi sauce: 3 tbsp
5. 

   5

   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.

   sour cream: 2 tbsp, sriracha: 1 tsp
6. 

   6

   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.

   sesame seeds: 1 tbsp