Scallion Ginger Meatballs w/ Bulgogi Sauce
plus Roasted Carrots, Ginger Rice & Sriracha Crema
Scallion Ginger Meatballs w/ Bulgogi Sauce
plus Roasted Carrots, Ginger Rice & Sriracha Crema
Cooking Instructions
- 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
- 9
Form into 1½-inch meatballs; place on a second baking sheet. Bake meatballs on middle rack until browned and cooked through, 14-16 minutes.
- 10
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.
- 11
Once meatballs are done, carefully transfer to a second large bowl; add remaining bulgogi sauce and toss to coat.
- 12
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.
- 13
Garnish with scallion greens and as many sesame seeds as you like and serve.
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