Korean BBQ Meatballs and Vegetables

Korean BBQ Meatballs and Vegetables is a simple, flavor-packed recipe that delivers bold taste with minimal effort. This dish combines fresh ingredients and an easy cooking method to create a satisfying meal that works for busy days or relaxed dinners. It’s balanced, quick to prepare, and consistently delicious.

This recipe uses everyday ingredients that are easy to find and work well together for a balanced result.

• Korean Meatballs
• 2 medium sweet potatoes (about 1 lb), 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 and 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
• 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 ginger grated
• 1 Tablespoons Gochujang or sriracha sauce, plus more to taste
• 1 Tablespoon cornstarch + 1 Tbsp water
• Toppings: sesame seeds and green onion

You can swap ingredients based on what you have. Use chicken, turkey, or a plant-based ground for the main protein. For a healthier option, reduce oil or use olive oil spray. Gluten-free users can choose certified gluten-free panko and use coconut aminos instead of soy sauce. Dairy-free versions work easily by using almond milk or water instead of regular milk for the breadcrumbs. Adjust the Gochujang or Sriracha to your spice preference. Other vegetables like broccoli florets, bell peppers, or onions can also be added to the sheet pan.

1. Preheat the oven to 425°F and arrange the oven rack to the top position. Gently grease a large baking sheet with olive oil or line with parchment paper.
2. Place the sweet potatoes and brussels sprouts on one half of the sheet pan. Drizzle with 1 Tablespoon of sesame oil and sprinkle with salt to taste. Toss to coat and arrange them in a single layer with the brussels sprouts cut side down. Roast in the preheated oven for 15 minutes.
3. While they’re roasting, make the meatballs. Add the panko bread crumbs to a large bowl and pour the milk on top. Let it sit for 5 minutes.
4. To the breadcrumb mixture, add the ground beef, separated scallion whites, grated ginger, minced garlic, salt, and Gochujang. Use clean hands to mix until well combined.
5. Use a medium cookie scoop to form the meatballs into 1 1/2-inch meatballs. You should have 20-22 meatballs.
6. Remove the veggies from the oven and place the meatballs in a single layer on the other side of the sheet pan. Drizzle with the remaining sesame oil.
7. Bake for 14-16 minutes, or until the internal temperature reaches 165°F and the sweet potatoes are tender and the brussels sprouts are golden and crispy.
8. While they’re baking, make the Korean BBQ sauce. Combine all of the ingredients for the sauce (soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, Gochujang), except the cornstarch mixture, in a medium saucepan and bring to a boil over medium-high heat.
9. Combine the cornstarch and water in a small bowl until dissolved. Whisk it into the boiling BBQ sauce. Continue to stir and boil for 1-2 minutes, until thickened. Remove from heat and separate 1/3 cup to a separate bowl for drizzling.
10. Carefully remove the baked meatballs from the pan and add them to the saucepan with the remaining BBQ sauce and toss to coat. Place them back on the baking pan.
11. Turn the oven to broil and broil the meatballs and veggies for 2-3 minutes, until the BBQ sauce bubbles and the potatoes get slightly crispy.
12. Serve immediately, drizzled with the reserved BBQ sauce and sprinkled with sesame seeds and green onions.

• Overcooking the protein can make it dry. Cook just until done.
• Skipping seasoning layers leads to bland flavor. Taste as you go.
• Not roasting vegetables at a high enough temperature can result in steamed instead of roasted vegetables.

• Add other vegetables like bell peppers, onions, broccoli, or even edamame for more texture and nutrients.
• Make it spicier by increasing the Gochujang or Sriracha in both the meatballs and the sauce, or by adding red pepper flakes.
• Use different proteins like ground chicken, turkey, or shrimp. For a vegetarian option, use firm tofu or plant-based grounds.

• Serve with steamed rice (white or brown) for a complete meal.
• Pair with a simple side salad with a light vinaigrette.
• Offer extra chopsticks for picking up the delicious meatballs and veggies.

Can I make the meatballs ahead of time?

Yes, you can form the meatballs and store them in the refrigerator for up to 24 hours before baking. You can also freeze them before baking and transfer them directly to the oven (they may need a few extra minutes to cook).

How do I store leftovers?

Place leftovers in an airtight container and refrigerate for up to 3-4 days. Ensure the food has cooled completely before storing.

Can I use a different kind of oil?

Yes, you can use other high-heat oils like avocado oil or canola oil. Olive oil can also be used, but be mindful of its smoke point.

This Korean BBQ Meatballs and Vegetables recipe is a reliable, quick, and adaptable option for any night of the week. Its minimal cleanup and bold flavors make it a winner for busy schedules and discerning palates alike. Enjoy this delicious and satisfying meal!

Korean BBQ Meatballs and Vegetables

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A quick, flavor-packed Korean BBQ-inspired recipe with succulent meatballs, roasted sweet potatoes, and brussels sprouts. Combining bold flavors of gochujang, ginger, and garlic with sesame oil aroma, this easy-to-make family-friendly dish balances protein, carbs, and healthy fats in a satisfying meal perfect for weeknight dinners.

• Author: Clarice
• Prep Time: 15
• Cook Time: 25
• Total Time: 40
• Yield: 4 servings
• Category: Dinner
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

2 medium sweet potatoes (1 lb), peeled and cut into 1-inch cubes
12 oz brussels sprouts, trimmed and halved
2 tablespoons sesame oil
1/4 cup panko bread crumbs
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
1 teaspoon gochujang or sriracha sauce
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, 2 teaspoons fresh ginger, 1 tablespoon gochujang or sriracha, 1 tablespoon cornstarch mixed with 1 tablespoon water
Sesame seeds and green onion for garnish

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Instructions

Preheat oven to 400°F (200°C)
Line two baking sheets with parchment paper
In a bowl, mix ground beef with panko, milk, scallion whites, ginger, garlic, and 1 teaspoon kosher salt. Form into 1-inch meatballs and arrange on one baking sheet
Toss sweet potatoes and brussels sprouts with 1 tablespoon sesame oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread on second baking sheet
Roast vegetables and meatballs simultaneously for 20-25 minutes, flipping halfway through
While roasting, make the BBQ sauce by whisking together soy sauce, maple syrup, rice vinegar, garlic, ginger, gochujang, and cornstarch mixture. Simmer for 3-4 minutes until thickened
Taste and adjust seasonings if needed
Serve meatballs and vegetables on a platter, drizzled with BBQ sauce and garnished with sesame seeds and scallion greens

Notes

Can substitute sweet potatoes with cauliflower florets for lower carbs
Adjust gochujang to control spiciness
Leftovers keep for 3-4 days in the fridge
For gluten-free: use certified gluten-free soy sauce and panko
Add honey instead of maple syrup if substituting