Print

Korean BBQ Meatballs and Vegetables

Korean BBQ Meatballs and Vegetables
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Korean BBQ Meatballs and Vegetables are a delightful, family-friendly dish bursting with flavor and nutrition. This quick and easy recipe features tender meatballs made from ground beef, enhanced with a sweet and spicy gochujang glaze, paired perfectly with roasted brussels sprouts and sweet potatoes. Ideal for busy weeknights, this one-pan meal takes just 35 minutes to prepare and cook, making it a go-to option for both casual dinners and entertaining guests. Serve it over fluffy rice or alongside a vibrant Asian slaw for a complete meal that everyone will love.

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, separating white ends from greens
  • 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 teaspoons fresh ginger, grated
  • 1 Tablespoon Gochujang (or sriracha sauce, plus more to taste)
  • 1 Tablespoon cornstarch (+ 1 Tbsp water)
  • Sesame seeds for topping
  • Green onion for topping

Instructions

  1. 1. Preheat the oven to 425°F.
  2. 2. Toss sweet potatoes and brussels sprouts with sesame oil and salt on a baking sheet. Roast for 15 minutes.
  3. 3. In a bowl, combine panko with milk; let sit for 5 minutes. Then add ground beef, scallion whites, ginger, garlic, salt, and gochujang; mix until combined.
  4. 4. Form mixture into 1½-inch meatballs (about 20-22).
  5. 5. After roasting veggies, add meatballs to the baking sheet; drizzle with remaining sesame oil.
  6. 6. Bake for 14-16 minutes until meatballs reach 165°F internally.
  7. 7. In a saucepan, combine soy sauce, maple syrup, vinegar, ginger, gochujang, and garlic; bring to simmer.
  8. 8. Thicken sauce with cornstarch mixed in water; simmer for 1-2 minutes.
  9. 9. Coat meatballs in sauce; broil for 2-3 minutes until bubbly.

Nutrition

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