---
title: Beef Bulgogi Meatballs
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/beef-bulgogi-meatballs-5e9dcf26ae5fdf1c8e663326
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Easy
allergens:
  - Wheat
  - Soy
  - Sesame
  - Milk
tags:
  - Kid Friendly
  - Quick
  - Asian-Inspired
  - Comfort Food
rating: 4.5
rating_count: 152500
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the bulgogi sauce, calling it delicious and flavorful
  - theme: Ease of prep
    text: Quick and easy to make for most
image: "https://images.recipes.furrysalamander.com/beef-bulgogi-meatballs.avif"
---

Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry all produce. Trim, peel, and cut @carrots{2%medium} on a diagonal into ½-inch-thick pieces. Toss on a #baking sheet{} with a drizzle of @vegetable oil{2%tbsp} and a pinch of @salt{1%tsp} and @black pepper{1%tsp}. Roast on top rack until browned and tender ~{20-25%minutes}.

While carrots roast, peel and mince or grate @ginger{2%tbsp}. Trim and thinly slice @scallions{2%medium}, separating whites from greens; mince whites.

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{½%cup}, @water{1¼%cups}, 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 @ground beef{12%oz}, scallion whites, @panko breadcrumbs{¼%cup}, remaining ginger, and 1 tbsp @bulgogi sauce{3%tbsp}. 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}.

Meanwhile, in a #small bowl{}, combine @sour cream{2%tbsp} and @sriracha{1%tsp} 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{1%tbsp} as you like and serve.