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Korean BBQ Meatballs with Roasted Vegetables Recipe

Korean BBQ Meatballs with Roasted Vegetables Recipe
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★★★★★

5.1 from 27 reviews

These Korean BBQ Meatballs with Roasted Vegetables offer a harmonious blend of sweet, savory, and spicy flavors. Tender meatballs infused with ginger, garlic, and Gochujang are baked alongside caramelized sweet potatoes and crispy Brussels sprouts, then coated in a rich, sticky Korean BBQ sauce. Garnished with sesame seeds and scallions, this dish delivers comforting, vibrant flavors perfect for a flavorful weeknight dinner or special occasion.

Ingredients

Scale

Vegetables

  • 2 medium sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes
  • 12 oz Brussels sprouts, trimmed and cut in half
  • 1 tablespoon sesame oil (for vegetables)
  • Salt, to taste

Meatballs

  • 1/4 cup panko bread crumbs (gluten-free if needed)
  • 1/4 cup milk
  • 1 lb ground beef
  • 3 scallions, thinly sliced (whites 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 tablespoon sesame oil (for meatballs)

Korean BBQ 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 grated ginger
  • 1 tablespoon Gochujang (or sriracha sauce, plus more to taste)
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Toppings

  • Sesame seeds, for garnish
  • Green onion greens, thinly sliced, for garnish

Instructions

  1. Preheat and prepare the baking sheet: Preheat your oven to 425°F and position the rack at the top. Lightly grease a large baking sheet with olive oil or line it with parchment paper to prevent sticking.
  2. Roast the vegetables: Place the cubed sweet potatoes and halved Brussels sprouts on one half of the sheet pan. Drizzle with 1 tablespoon of sesame oil and sprinkle with salt to taste. Toss well to coat evenly, arranging the Brussels sprouts cut side down in a single layer. Roast in the oven for 15 minutes.
  3. Prepare meatball mixture: While vegetables roast, add panko bread crumbs to a large bowl and pour milk over them. Let soak for 5 minutes to soften. Meanwhile, mince garlic and scallion whites, and chop scallion greens for garnish.
  4. Form meatballs: To the soaked crumb mixture, add ground beef, minced scallion whites, grated ginger, minced garlic, kosher salt, and 1 teaspoon Gochujang. Using clean hands, mix gently until fully combined. Use a medium cookie scoop or spoon to form 1½-inch meatballs, yielding approximately 20-22 meatballs.
  5. Add meatballs and continue roasting: Remove the sheet pan from the oven, and place the meatballs in a single layer on the empty half. Drizzle remaining 1 tablespoon sesame oil over meatballs. Return pan to oven and bake for 14-16 minutes until meatballs reach an internal temperature of 165°F, the sweet potatoes are tender, and Brussels sprouts are golden and crisp.
  6. Make Korean BBQ sauce: While meatballs bake, combine soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and 1 tablespoon Gochujang in a medium saucepan. Bring to a boil over medium-high heat.
  7. Thicken BBQ sauce: In a small bowl, mix cornstarch with water until smooth. Whisk this slurry into the boiling sauce and continue stirring and boiling for 1-2 minutes until sauce thickens. Remove from heat and set aside 1/3 cup of sauce for drizzling later.
  8. Coat meatballs with sauce: Carefully transfer baked meatballs from the sheet pan into the saucepan with the BBQ sauce. Toss gently to coat evenly. Return the coated meatballs to the baking pan.
  9. Finish under broiler: Set oven to broil. Broil the meatballs and vegetables for 2-3 minutes until the BBQ sauce bubbles and the sweet potatoes develop a slightly crispy edge.
  10. Serve: Serve the Korean BBQ meatballs and roasted vegetables hot, drizzled with reserved BBQ sauce and garnished with sesame seeds and sliced green onion tops.

Notes

  • Panko breadcrumbs can be substituted with gluten-free breadcrumbs if needed.
  • Gochujang can be replaced with sriracha sauce for a milder heat and more availability.
  • Maple syrup may be substituted with brown sugar for sweetness.
  • Use coconut aminos instead of soy sauce for a soy-free variation.
  • Check meatballs for doneness with a meat thermometer to ensure safety (165°F).
  • Broiling at the end enhances caramelization and texture.
  • Leftovers can be stored in an airtight container for up to 3 days and reheated gently.

Nutrition

Keywords: Korean BBQ meatballs, roasted sweet potatoes, Brussels sprouts, Gochujang meatballs, Korean sauce, easy dinner, healthy weeknight meal

Find it online: https://recipeswithmia.com/korean-bbq-meatballs-with-roasted-vegetables-recipe/