Directions: |
Directions:Step 1—Roast Carrots
Pre-heat oven to 425º
Trim, peel, and cut carrots on a diagonal into ½-inch thick pieces. Toss onto a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on the top rack until browned and tender. About 20-25 minutes
Step 2—Prep
While the carrots roast, peel and mince or grate the ginger. Trim and thinly slice scallions, separating whites from greens. Mince whites.
Step 3—Cook Rice
Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger; cook until fragrant—about 1 minute. Stir in rice, 2 ¼ cups water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender. About 15-18 minutes. Keep covered off heat until ready to serve.
Step 4—Form and Bake the Meatballs
While rice is cooking, in a large bowl, combine beef, scallion whites, panko, remaining ginger, and 2 TBSP of the bulgogi sauce—season with salt and pepper to taste. Mix well. Form into 1½-inch meatballs and spread out on a second baking sheet. Bake on the middle rack until browned and cooked through about 14-16 minutes.
Step 5—Mix Sriracha Sauce & Coat
In a small bowl, combine sour cream and sriracha sauce to taste. Add water 1-tsp at a time until the mixture reaches drizzling consistency. Once the meatballs are done, gently transfer them to a second large bowl; add the remaining bulgogi sauce and toss to coat.
Step 6—Finish & Serve
Fluff the rice with a fork: taste and season with salt if needed. Divide the rice between four plates/bowls and top with carrots, meatballs, and any bulgogi sauce from the bowl. Drizzle with the creamy Sriracha sauce. Garnish with scallions, greens, and sesame seeds if desired.
|
This recipe for Meatballs with Bulgogi Sauce is from