Korean BBQ Meatballs and Vegetables
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.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
Ingredients
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
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