plus Roasted Carrots, Ginger Rice & Creamy Sriracha
**Now with leaner ground beef and more rice! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.** 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. Say hasta la vista to pasta and prepare yourself for a flavor explosion. *The serving of protein food in this product is high in protein.* *See nutrition information for total fat, cholesterol, and sodium content.*
Allergens
Utensils
Tags
Sour Cream
1.5 tablespoon
Carrots
12 ounce
Bulgogi Sauce
4 ounce
Jasmine Rice
0.75 cup
Ground Beef
10 ounce
Sesame Seeds
1 tablespoon
Panko Breadcrumbs
0.25 cup
Scallions
2 unit
Sriracha
1 teaspoon
Ginger
1 thumb
Cooking Oil
2 teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
3 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.
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 1½-inch meatballs 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.
910
kcal
Calories
33
g
Fat
11
g
Saturated Fat
110
g
Carbohydrate
28
g
Sugar
6
g
Dietary Fiber
35
g
Protein
100
mg
Cholesterol
1740
mg
Sodium
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