Scallion Ginger Meatballs w/ Bulgogi Sauce

Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, Scallion Ginger Meatballs w/ Bulgogi Sauce. One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Scallion Ginger Meatballs w/ Bulgogi Sauce is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Scallion Ginger Meatballs w/ Bulgogi Sauce estimated approx 45 minutes.

To begin with this recipe, we must prepare a few ingredients. You can have Scallion Ginger Meatballs w/ Bulgogi Sauce using 13 ingredients and 13 steps. Here is how you can achieve that.

plus Roasted Carrots, Ginger Rice & Sriracha Crema

Ingredients and spices that need to be Get to make Scallion Ginger Meatballs w/ Bulgogi Sauce:

  1. 10 oz Ground Beef
  2. 12 oz Carrots
  3. 1 Thumb Ginger
  4. 2 Scallions
  5. 3/4 cup Jasmine Rice
  6. 1/4 cup Panko Breadcrumbs
  7. 4 oz Bulgogi Sauce
  8. 2 tbsp Sour Cream
  9. 1 tsp Sriracha Sauce
  10. 1 tbsp Sesame Seeds
  11. 1 1/4 cup Water
  12. 2 tsp Cooking Oil
  13. Salt and Pepper, to Season

Instructions to make to make Scallion Ginger Meatballs w/ Bulgogi Sauce

  1. Adjust racks to top and middle positions and preheat oven to 425°. Wash and dry all produce.
  2. Trim, peel, and cut carrots on a diagonal into half-inch-thick pieces. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper.
  3. Roast on top rack until browned and tender, 20-25 minutes.
  4. While carrots roast, peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens; mince whites.
  5. Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger; cook until fragrant, 1 minute.
  6. Stir in rice, 1¼ cups 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.
  7. While rice cooks, in a large bowl, combine beef, scallion whites, panko, remaining ginger, and 1tbsp bulgogi sauce. Season with salt and pepper.
  8. Form into 1½-inch meatballs; place on a second baking sheet. Bake meatballs on middle rack until browned and cooked through, 14-16 minutes.
  9. 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.
  10. Once meatballs are done, carefully transfer to a second large bowl; add remaining bulgogi sauce and toss to coat.
  11. 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 Sriracha crema.
  12. Garnish with scallion greens and as many sesame seeds as you like and serve.

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