| 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
Instructions
Step 1: Prep
Adjust rack to middle.
Preheat oven to 425 degrees.br>
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 1½-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.
Notes
Recommended Pairings
Ginger Rice
Roasted Carrots
Categories:
Beef
Recipe inspired by:
Hello Fresh
https://www.hellofresh.com/recipes/beef-bulgogi-meatballs-5e9dcf26ae5fdf1c8e663326