Easiest Way to Prepare Homemade Scallion Ginger Meatballs w/ Bulgogi Sauce

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a special dish, Simple Way to Prepare Any-night-of-the-week Scallion Ginger Meatballs w/ Bulgogi Sauce. It is one of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Scallion Ginger Meatballs w/ Bulgogi Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Scallion Ginger Meatballs w/ Bulgogi Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

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 have to first prepare a few components. You can cook Scallion Ginger Meatballs w/ Bulgogi Sauce using 13 ingredients and 13 steps. Here is how you cook it.

plus Roasted Carrots, Ginger Rice & Sriracha Crema

Ingredients and spices that need to be Make ready 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. 
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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