Ginger Glazed Meatball Bowls
Tender ginger beef meatballs tossed in a savory-sweet homemade ginger sauce and served over fluffy ginger rice with roasted carrots and a creamy sriracha drizzle. An easy, flavor-packed dinner that brings sweet, savory, spicy, and fresh flavors together in one bowl.
- ¼ cup low-sodium soy sauce
- 2 Tbsp rice vinegar
- 1 Tbsp fresh ginger, finely grated
- 2 Tbsp yellow onion, very finely minced
- 1 Tbsp brown sugar
- 1 tsp fresh lemon juice
- 1/2 tsp lemon zest
- 1 tsp sesame oil
- 1 lb ground beef
- 1/2 cup panko breadcrumbs
- 2 scallions thinly sliced, whites and greens separated
- 1 Tbsp fresh ginger, finely grated
- 2 Tbsp Savory Ginger Glaze
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 1/2 cups jasmine rice
- 2 3/4 cups water
- 1 tsp fresh ginger, finely grated
- 1/4 tsp kosher salt
- 1 lb carrots, peeled and cut diagonally into ½-inch pieces
- 1 Tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- ½ cup sour cream
- 1 –2 Tbsp sriracha, to taste
- 1 –2 Tbsp water, as needed
- 1 Roast the CarrotsPreheat the oven to 425°F. Toss the carrots with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 20–25 minutes, until tender and lightly browned.
- 2
Make the Savory Ginger GlazeIn a small bowl, whisk together the soy sauce, rice vinegar, ginger, finely minced onion, brown sugar, lemon juice, lemon zest, and sesame oil. Set aside.- 3
Cook the Ginger RiceAdd the rice, water, ginger, and salt to a medium saucepan. Bring to a boil, then cover and reduce the heat to low. Cook for 15–18 minutes, or until the rice is tender and the water has been absorbed. Remove from the heat and keep covered until ready to serve.- 4
Make the MeatballsIn a large bowl, gently combine the ground beef, panko breadcrumbs, scallion whites, ginger, 2 tablespoons of the Savory Ginger Glaze, salt, and pepper. Form the mixture into approximately 1 1/2-inch meatballs and arrange on a parchment-lined baking sheet.- 5
Bake the MeatballsBake the meatballs at 425°F for 14–16 minutes, or until browned and cooked through. The center of the meatballs should reach 160°F.- 6
Make the Creamy SrirachaStir together the sour cream and sriracha in a small bowl. Add water, 1 teaspoon at a time, until the sauce reaches a smooth, drizzling consistency.- 7
Glaze the MeatballsTransfer the cooked meatballs to a large bowl. Pour the remaining Savory Ginger Glaze over the meatballs and gently toss until evenly coated.- 8
Assemble the BowlsFluff the ginger rice with a fork and divide among four bowls. Top with the roasted carrots and ginger-glazed meatballs. Drizzle with the creamy sriracha and finish with sliced scallion greens and sesame seeds.NoteAdjust the heat: Start with 1 tablespoon of sriracha for a milder creamy sauce. Add more to taste if you prefer more heat.
Keep the meatballs tender: Mix the meatball mixture only until the ingredients are combined. Overmixing can make the meatballs dense.
Easy meatball trick: Lightly wet your hands with cold water before rolling the meatballs to help keep the mixture from sticking to your hands. The original recipe uses this trick as well.
Glaze to taste: Before tossing all of the meatballs in the glaze, taste it. If you prefer a sweeter glaze, add a little additional brown sugar. If you want more brightness, add another small splash of rice vinegar.
Make It Gluten-Free
Use gluten-free panko breadcrumbs in the meatballs and replace the soy sauce with gluten-free tamari. Check your sriracha and other packaged ingredients to confirm they are certified gluten-free if needed.
The original meal contains wheat in both the panko and its packaged ginger sauce, so both need to be replaced for a gluten-free version.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator. For best results, keep the creamy sriracha separate.
Reheat the rice, carrots, and meatballs in the microwave until heated through, then add the creamy sriracha and garnishes after reheating.
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