| Ingredient | Quantity | Units |
|---|---|---|
| Ground Beef | 10 | Ounce |
| Bulgogi Sauce | 8 | Tablespoon |
| Ginger | 1/2 | Thumb |
| Scallion | 2 | Each |
| Panko Breadcrumbs | 1/4 | Cup |
| Sriracha | 1 | Teaspoon |
| Sesame Seads | 1 | Tablespoon |
| Salt | ||
| Pepper |
Cooking Time:
Total Time: 25 Minutes
Prep Time: 5 Minutes
Cook time: 20 Minutes
Servings:
2
Instructions
Step 1: Prep
Adjust rack to middle.
Preheat oven to 425 degrees.
Peel and mince or grate ginger.
Trim and thinly slice scallions, separating whites from greens.
Mince whites.
Step 2: Bake Meatballs
In a large bowl, combine beef, scallion whites, panko, ginger, and 1 TBSP bulgogi sauce.
Season with salt (3/4 tsp) and pepper.
Form into 1 1/2-inch meatballs; place on a baking sheet.
Bake meatballs on middle rack until browned and cooked through, 14-16 minutes.
Step 3: Make Crema
In a small bowl, combine sour cream and sriracha to taste.
Add water 1 tsp at a time until mixture reaches a drizzling consistency.
Step 4: Coat Meatballs
Once meatballs are done, carefully transfer to a second large bowl.
Add remaining bulgogi sause and toss to a coat.
Step 5: Finish and Serve
Divide meatballs between plates.
Drizzle with sriracha crema.
Garnish with scallion greens and as many sesame seeds as you like and serve.
Recommended Pairings:
Ginger Rice
Roasted Carrots
Recipe inspired by:
Hello Fresh
https://www.hellofresh.com/recipes/beef-bulgogi-meatballs-5e9dcf26ae5fdf1c8e663326