A cozy dinner table laden with your Hello Fresh Meatballs drenched in tangy Bulgogi sauce, perfectly complemented by a bowl of fluffy jasmine rice. Now imagine this savory delight paired with sides that elevate the experience.
Consider a refreshing Asian cucumber salad, a bowl of tangy kimchi, some crispy garlic green beans, or perhaps even a light miso soup. Trust me, each bite will explode with flavor, making the whole meal unforgettable.
Today, I’m incredibly excited to share a recipe that has become a household favorite: Hello Fresh Meatballs with Bulgogi Sauce. As a registered dietitian, food blogger, and passionate cook,
I’ve experimented with countless recipes. But this one? It hits the mark every single time.
This blog post will dive into the specifics of this delightful dish, guiding you through ingredients, step-by-step instructions, and even some helpful tips for optimal results. Ready to get cooking? Let’s dive in!
What is Hello Fresh Meatballs with Bulgogi Sauce?
So, what exactly is this dish all about? Imagine tender meatballs made from ground beef, coated in a rich and savory Korean BBQ bulgogi sauce. It’s a blend of flavors that tantalize your taste buds.
Originally, Bulgogi hails from Korean cuisine and is traditionally made with thin slices of marinated beef. This Hello Fresh twist uses meatballs instead, making it more accessible for a weeknight dinner.
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What Does It Taste Like?
Let’s talk about taste. It’s like a mini trip to Seoul right from your dining table. The meatballs are juicy, with a perfect balance of spices. But it’s the bulgogi sauce that’s the star of the show. Sweet, savory, slightly tangy, with a hint of spice—it’s a flavor bomb, plain and simple.
Why This Recipe Works
Incredibly Flavorful: The combination of ginger, garlic, and Korean BBQ sauce creates a depth of flavor that’s hard to beat.
Simple to Prepare: With easy-to-follow steps, even a kitchen newbie can whip this up without a hitch.
Quick Cooking Time: You’ll have a restaurant-quality meal ready in about 30 minutes.
Versatile: Perfect for lunch, dinner, or even meal prepping for the week. It pairs well with various sides, making it a versatile option.
Ingredients
Here’s what you’ll need to make this delicious dish:
- 10 ounces Ground Beef
- 2 teaspoons Cooking Oil
- 1 thumb-sized piece of Ginger
- 2 cloves Garlic, minced
- 1 teaspoon Hot Chili Sauce
- 4 ounces Korean BBQ Sauce (Contains Soy, Wheat)
- 6 ounces Fresh Green Beans
- ¾ cup Jasmine Rice
- 2 Scallions, sliced
- ¼ cup Toasted Panko Breadcrumbs (Contains Wheat)
- 2 tablespoons Creamy Sour Cream (Contains Milk)
- 1 tablespoon Toasted Sesame Seeds
- 1 tablespoon Rice Vinegar
- Salt, to taste
- Pepper, to taste
Step-by-Step Instructions
Step 1: Prep the Ingredients
Start with the groundwork. Peel and finely mince the ginger. Mince the garlic cloves. Slice the scallions. Wash and trim the green beans, then cut them into bite-sized pieces.
Step 2: Cook the Rice
In a medium pot, combine the jasmine rice with 1½ cups of water and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Let it simmer for about 15 minutes or until the rice is tender and the water is absorbed.
Step 3: Make the Meatballs
In a large bowl, combine the ground beef, minced garlic, minced ginger, toasted panko breadcrumbs, salt, and pepper. Mix well. Form small meatballs, about the size of a walnut.
Step 4: Cook the Meatballs
Heat 1 teaspoon of cooking oil in a large skillet over medium-high heat. Once hot, add the meatballs and cook until browned on all sides, turning occasionally for about 8-10 minutes. Remove from the skillet and set aside.
Step 5: Prepare the Bulgogi Sauce
In the same skillet, add another teaspoon of cooking oil. Toss in the ginger and garlic and sauté until fragrant, around 1-2 minutes. Pour in the Korean BBQ sauce and hot chili sauce. Bring to a simmer and then return the meatballs to the skillet. Toss to coat the meatballs in the sauce.
Step 6: Cook the Veggies
In a separate pan, steam or sauté the green beans until they are tender but still have a nice crunch. Season with salt and pepper to taste.
Step 7: Assemble and Serve
Fluff the jasmine rice with a fork. On a plate, create a bed of rice. Top with the bulgogi meatballs and drizzle any remaining sauce over the top. Sprinkle with sliced scallions and toasted sesame seeds. Serve with the cooked green beans on the side.
Notes
- Mix it Up: If you don’t eat beef, ground chicken or turkey works well.
- Spice Level: Adjust the hot chili sauce to fit your spice tolerance.
- Homemade Panko: If you’re out of panko, crushed cornflakes can be a substitute.
- Extra Flavor: Toast the sesame seeds yourself for a fresher, nuttier flavor.
- Ginger Paste: If you don’t have fresh ginger, ginger paste is a convenient alternative.
Nutrition Information
How To Store The Leftovers?
Got leftovers? No problem! Store them in an airtight container in the fridge for up to 3 days. For a quick reheat, the microwave works well. If you have more time, reheat on the stove over medium heat for a fresher taste.
Sides For Hello Fresh Meatballs with Bulgogi Sauce
Pairing this dish with the right sides can elevate it to a new culinary level.
Asian Cucumber Salad: A light, refreshing salad with sliced cucumbers, rice vinegar, and sesame oil. It adds a nice crunch and tang to your meal.
Kimchi: This fermented vegetable dish brings a tangy and spicy element that balances the savory meatballs.
Garlic Green Beans: Perfectly cooked green beans with a touch of garlic. Simple, yet so satisfying.
Miso Soup: This light soup provides a harmonious balance to the savory meatballs and is quick to whip up.
Alternative Choices to Ingredients
Sometimes, you might not have all the ingredients ready at hand. No worries!
Ground Pork or Chicken: Can’t find ground beef? Ground pork or chicken are worthy contenders.
Tamari: If you’re out of soy sauce or need a gluten-free alternative, tamari does the trick.
Coconut Aminos: For a lower-sodium option, coconut aminos are your best bet.
Apple Cider Vinegar: This can be used in place of rice vinegar in a pinch and offers a similar tang.
Hello fresh meatballs with bulgogi sauce recipe
Equipment
- medium pot
- Large bowl
- Large skillet
Ingredients
- 10 ounces Ground Beef
- 2 teaspoons Cooking Oil
- 1 thumb-sized piece of Ginger
- 2 cloves Garlic minced
- 1 teaspoon Hot Chili Sauce
- 4 ounces Korean BBQ Sauce Contains Soy, Wheat
- 6 ounces Fresh Green Beans
- ¾ cup Jasmine Rice
- 2 Scallions sliced
- ¼ cup Toasted Panko Breadcrumbs Contains Wheat
- 2 tablespoons Creamy Sour Cream Contains Milk
- 1 tablespoon Toasted Sesame Seeds
- 1 tablespoon Rice Vinegar
- Salt to taste
- Pepper to taste
Instructions
Step 1: Prep the Ingredients
- Start with the groundwork. Peel and finely mince the ginger. Mince the garlic cloves. Slice the scallions. Wash and trim the green beans, then cut them into bite-sized pieces.
Step 2: Cook the Rice
- In a medium pot, combine the jasmine rice with 1½ cups of water and a pinch of salt. Bring to a boil, then cover and reduce the heat to low. Let it simmer for about 15 minutes or until the rice is tender and the water is absorbed.
Step 3: Make the Meatballs
- In a large bowl, combine the ground beef, minced garlic, minced ginger, toasted panko breadcrumbs, salt, and pepper. Mix well. Form small meatballs, about the size of a walnut.
Step 4: Cook the Meatballs
- Heat 1 teaspoon of cooking oil in a large skillet over medium-high heat. Once hot, add the meatballs and cook until browned on all sides, turning occasionally for about 8-10 minutes. Remove from the skillet and set aside.
Step 5: Prepare the Bulgogi Sauce
- In the same skillet, add another teaspoon of cooking oil. Toss in the ginger and garlic and sauté until fragrant, around 1-2 minutes. Pour in the Korean BBQ sauce and hot chili sauce. Bring to a simmer and then return the meatballs to the skillet. Toss to coat the meatballs in the sauce.
Step 6: Cook the Veggies
- In a separate pan, steam or sauté the green beans until they are tender but still have a nice crunch. Season with salt and pepper to taste.
Step 7: Assemble and Serve
- Fluff the jasmine rice with a fork. On a plate, create a bed of rice. Top with the bulgogi meatballs and drizzle any remaining sauce over the top. Sprinkle with sliced scallions and toasted sesame seeds. Serve with the cooked green beans on the side.
Notes
- Mix it Up: If you don’t eat beef, ground chicken or turkey works well.
- Spice Level: Adjust the hot chili sauce to fit your spice tolerance.
- Homemade Panko: If you’re out of panko, crushed cornflakes can be a substitute.
- Extra Flavor: Toast the sesame seeds yourself for a fresher, nuttier flavor.
- Ginger Paste: If you don’t have fresh ginger, ginger paste is a convenient alternative.
Nutrition
Frequently Asked Questions
Can I Make this Recipe Ahead of Time?
Yes, you can! Prepare the meatballs and sauce a day in advance. Store them separately in the fridge. When you’re ready to serve, just reheat and combine.
How Should I Cook the Rice If I Don’t Have Jasmine Rice?
Not having jasmine rice is no deal-breaker. Regular white rice or even brown rice work fine. Follow the same cooking instructions but adjust the water and cooking time as required.
Is There a Vegetarian Version of this Recipe?
Absolutely. Substitute the ground beef with firm tofu or a plant-based meat substitute. Ensure to press the tofu to remove extra moisture before using.
Can I Freeze the Meatballs?
Definitely. After cooking, let the meatballs cool completely. Freeze them in a single layer on a baking sheet before transferring to a freezer bag. They’ll keep for up to 3 months.
Conclusion
And there you have it, folks! A full proof way to whip up some scrumptious Hello Fresh Meatballs with Bulgogi Sauce. It’s a dish that fits right into a weeknight dinner, impresses at a dinner party, and warms up beautifully as leftovers.
Now that you have the keys to culinary bliss, go ahead and give this recipe a try. Your taste buds will thank you!
