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Korean BBQ Meatballs and Vegetables

Korean BBQ Meatballs and Vegetables
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Korean BBQ Meatballs and Vegetables are a vibrant and flavorful addition to your dinner table, offering a delightful combination of tender meatballs and roasted veggies. With a sweet and spicy glaze that caramelizes beautifully, this dish is perfect for busy weeknights or as an impressive appetizer for gatherings. The savory beef meatballs paired with the natural sweetness of roasted sweet potatoes and crispy brussels sprouts create a balanced meal that is visually appealing and satisfying. Easy to prepare on a single sheet pan, these meatballs are sure to please even the pickiest eaters while providing a deliciously healthy option.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 12 oz brussels sprouts, trimmed and cut in half
  • 2 Tablespoons sesame oil (divided)
  • 1/4 cup panko bread crumbs (gluten-free if needed)
  • 1/4 cup milk
  • 1 lb ground beef
  • 3 scallions, thinly sliced; white ends and greens separated
  • 1 teaspoon fresh grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt (plus more to taste)
  • 1 teaspoon Gochujang (or sriracha sauce)
  • 1/2 cup low sodium soy sauce (or coconut aminos)
  • 1/3 cup maple syrup (or brown sugar)
  • 2 Tablespoons rice vinegar
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, grated
  • 1 Tablespoon Gochujang (or sriracha sauce, plus more to taste)
  • 1 Tablespoon cornstarch (+ 1 Tbsp water)
  • Sesame seeds
  • Green onion

Instructions

  1. Preheat oven to 425°F and prepare a large baking sheet.
  2. Toss sweet potato cubes and halved brussels sprouts with sesame oil and salt; spread on one side of the baking sheet. Roast for 15 minutes.
  3. In a mixing bowl, combine panko breadcrumbs with milk; let sit for 5 minutes.
  4. Add ground beef, scallion whites, minced garlic, ginger, salt, and gochujang to the breadcrumb mixture. Mix well and form into 20-22 meatballs.
  5. After 15 minutes of roasting, add meatballs to the other side of the baking sheet; drizzle with remaining sesame oil.
  6. Bake for 14-16 minutes until meatballs reach 165°F internally.
  7. Prepare Korean BBQ sauce by boiling soy sauce, maple syrup, rice vinegar, garlic, ginger, and gochujang in a saucepan. Thicken with cornstarch mixed with water.
  8. Toss cooked meatballs in sauce before broiling for 2-3 minutes until bubbly.

Nutrition

Find it online: https://recipesbyphoenix.com/korean-bbq-meatballs-and-vegetables/