Easy Beef Bulgogi Meatballs

Savory Korean-inspired beef meatballs glazed with bulgogi sauce and finished with a creamy spicy drizzle.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

1 pound ground beef
1/2 cup panko breadcrumbs
1 1/2 tablespoons bulgogi sauce for mixing into meat
1 teaspoon fresh ginger, chopped
2 pieces green onions (scallions) white and green parts separated; whites chopped for meat, greens sliced for garnish
3/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup bulgogi sauce for tossing the baked meatballs
1 teaspoon sesame seeds
rice for serving
1/4 cup sour cream for sauce
1-2 teaspoons water to thin the sour cream
2-3 teaspoons Sriracha sauce mixed into sour cream for drizzle; adjust to taste

Preheat the oven to 425°F (220°C). Lightly coat a rimmed baking sheet with cooking spray or line with foil.
In a mixing bowl combine the ground beef, panko, 1 1/2 tablespoons bulgogi sauce, chopped ginger, the white parts of the green onions, salt, and pepper. Mix gently until just combined.
Shape the mixture into about twelve 1 1/2-inch meatballs and arrange them on the prepared baking sheet, spacing slightly apart.
Bake the meatballs in the preheated oven for 15 minutes, until cooked through and browned.
Transfer the hot meatballs to a bowl and gently toss with 1/3 cup bulgogi sauce until evenly coated.
Sprinkle the meatballs with sesame seeds and the sliced green parts of the green onions.
In a small bowl whisk together the sour cream, 1–2 teaspoons water, and 2–3 teaspoons Sriracha until smooth; adjust water and Sriracha for desired consistency and heat.
Drizzle the spicy sour cream over the meatballs and serve with rice.