plus Roasted Carrots, Ginger Cauli Rice & Creamy Sriracha
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. Hello, flavor explosion!
Allergens
Utensils
Tags
Sour Cream
1.5 tablespoon
Carrots
12 ounce
Bulgogi Sauce
4 ounce
Cauliflower Rice
12 ounce
Sesame Seeds
1 tablespoon
Panko Breadcrumbs
0.25 cup
Scallions
2 unit
Ground Beef
10 ounce
Jasmine Rice
cup
Sriracha
1 teaspoon
Ginger
1 thumb
Salt
3 teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Cooking Oil
2 teaspoon (tsp)
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.
After cooking ginger, add cauliflower rice (no need to drain) and a big pinch of salt to pot; cook, stirring occasionally, until tender, 6-8 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Keep covered off heat until ready to serve. (Save jasmine rice for another use.)
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 10-12 1½-inch meatballs (20-24 meatballs for 4) 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.
710
kcal
Calories
39
g
Fat
13
g
Saturated Fat
58
g
Carbohydrate
32
g
Sugar
10
g
Dietary Fiber
32
g
Protein
110
mg
Cholesterol
1780
mg
Sodium
plus Roasted Green Beans, Ginger Rice & Sriracha Crema
plus Roasted Brussels Sprouts, Ginger Rice & Creamy Sriracha
plus Roasted Carrots, Ginger Cauliflower Rice & Creamy Sriracha
plus Roasted Broccoli, Ginger Rice & Creamy Sriracha
plus Roasted Green Brans, Ginger Rice & Creamy Sriracha
plus Roasted Carrots, Ginger Rice & Creamy Sriracha
plus Honey Walnut Crostini & White Chocolate Raspberry Cheesecakes