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Korean BBQ Meatballs and Vegetables

Korean BBQ Meatballs and Vegetables
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Indulge in a quick, flavorful dinner with these Korean BBQ Meatballs and Vegetables. Juicy ground beef meatballs are perfectly balanced with crispy brussels sprouts and sweet potatoes, all drizzled in a deliciously sweet and spicy glaze made with gochujang. This recipe is not only easy to prepare but also versatile enough for serving alongside steamed rice or a fresh Asian slaw. Perfect for busy weeknights or cozy family get-togethers, this dish promises to be a hit with both kids and adults alike. With minimal cleanup required thanks to the one-sheet pan method, you can enjoy a hearty meal without the hassle!

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 (for garnish)
  • Green onion (for garnish)

Instructions

  1. Preheat your oven to 425°F.
  2. On a baking sheet, toss sweet potatoes and brussels sprouts with 1 tablespoon sesame oil and salt. Roast for 15 minutes.
  3. In a bowl, combine panko breadcrumbs and milk; let sit for 5 minutes.
  4. Add ground beef, scallion whites, ginger, garlic, salt, and gochujang to the breadcrumb mixture; mix gently.
  5. Form into 20-22 meatballs and place on the baking sheet alongside roasted veggies.
  6. Drizzle remaining sesame oil over meatballs; bake for 14-16 minutes until cooked through.
  7. Prepare the BBQ sauce by boiling soy sauce, maple syrup, rice vinegar, garlic, ginger, and gochujang in a saucepan.
  8. Thicken with cornstarch mixed with water; set aside some sauce for drizzling later.
  9. Toss baked meatballs in the sauce and broil briefly until bubbly.

Nutrition

Find it online: https://mrrecipes.net/korean-bbq-meatballs-and-vegetables/