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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 delightful fusion of flavors that will transport your taste buds straight to the heart of Korea. This recipe features tender meatballs made with spiced ground beef, all enveloped in a sweet-spicy glaze that caramelizes beautifully. Paired with roasted Brussels sprouts and sweet potatoes, this one-pan meal is not only easy to prepare but also packed with nutrition. Perfect for busy weeknights or family gatherings, these meatballs are sure to be a hit at your dinner table.

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)
  • Toppings: sesame seeds and green onion

Instructions

  1. Preheat your oven to 425°F.
  2. On a greased baking sheet, arrange sweet potatoes and Brussels sprouts. Drizzle with 1 tablespoon sesame oil and salt, tossing to coat. Roast for 15 minutes.
  3. In a bowl, combine panko breadcrumbs with milk and let soak for 5 minutes. Add ground beef, scallion whites, ginger, garlic, salt, and Gochujang; mix well.
  4. Form into 20-22 meatballs and place on the baking sheet alongside veggies; drizzle with remaining sesame oil. Bake for another 14-16 minutes until cooked through.
  5. For the sauce, combine soy sauce, maple syrup, rice vinegar, garlic, ginger, and Gochujang in a saucepan over medium-high heat until boiling. Mix cornstarch with water and whisk into the sauce until thickened.
  6. Toss meatballs in sauce before broiling for 2-3 minutes until bubbly.
  7. Serve topped with green onions and sesame seeds alongside roasted veggies.

Nutrition

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