Korean BBQ Meatballs and Vegetables Recipe

If you’re craving a vibrant and mouthwatering meal that perfectly balances sweet, savory, and spicy flavors, these Korean BBQ Meatballs and Vegetables are about to become your new favorite. Imagine tender meatballs infused with classic Korean spices, paired with caramelized sweet potatoes and perfectly roasted Brussels sprouts—all coated in a sticky, flavorful BBQ glaze that delivers a punch of umami in every bite. This dish brings a fun twist to weeknight dinners, combining simple ingredients into a show-stopping meal anyone will love.

Ingredients You’ll Need

Gathering the right ingredients is key to nailing the flavor and texture of these Korean BBQ Meatballs and Vegetables. Each component is simple yet essential, contributing to a harmonious blend of colors, tastes, and aromas that dance together on your plate.

• 2 medium sweet potatoes: Adds natural sweetness and a creamy texture when roasted.
• 12 oz Brussels sprouts: Offers a crisp, slightly bitter contrast that balances the dish.
• 2 Tablespoons sesame oil (divided): Brings a rich, nutty aroma and helps with roasting.
• 1/4 cup panko bread crumbs: Keeps the meatballs light and tender; gluten-free options work great, like Aleia’s.
• 1/4 cup milk: Moistens the bread crumbs to ensure juicy meatballs.
• 1 lb ground beef: The hearty base for the meatballs, delivering robust flavor.
• 3 scallions: Divided for freshness inside the meatballs and as garnish on top.
• 1 teaspoon fresh grated ginger: Adds warmth and authentic Korean flair.
• 2 cloves garlic (minced): Essential for that savory punch in both meatballs and sauce.
• 1 teaspoon kosher salt: Enhances all the flavors throughout the dish.
• 1 teaspoon Gochujang (or sriracha sauce): Brings a spicy, fermented chili heat to the meatballs.
• 1/2 cup low sodium soy sauce (or coconut aminos): The backbone of the BBQ sauce’s umami depth.
• 1/3 cup maple syrup (or brown sugar): Balances out the heat with a touch of sweetness in the glaze.
• 2 Tablespoons rice vinegar: Adds tang and brightness to keep the BBQ sauce lively.
• 2 cloves garlic (minced): A double dose intensifies the garlic flavor in the sauce.
• 2 teaspoons fresh ginger (grated): Echoes the ginger in meatballs and deepens the sauce’s character.
• 1 Tablespoon Gochujang (or sriracha sauce, plus more to taste): Amplifies the signature spicy barbecue flavor.
• 1 Tablespoon cornstarch (+ 1 Tbsp water): Used to thicken the sauce into a luscious coating.
• Toppings: sesame seeds and green onion: Final touches that add crunch and fresh color.

How to Make Korean BBQ Meatballs and Vegetables

Step 1: Prepare the Oven and Vegetables

Start by preheating your oven to 425°F and placing the rack at the top position for perfect roasting. Lightly grease a large baking sheet or line it with parchment paper to prevent sticking. Toss the sweet potatoes and halved Brussels sprouts with one tablespoon of sesame oil and salt. Spreading them in a single layer with the sprouts cut side down ensures even caramelization, which gives those incredible crispy edges you’re aiming for. Roast them for 15 minutes so they start to soften and develop that gorgeous golden color.

Step 2: Make the Meatball Mixture

While the veggies are roasting, soak the panko bread crumbs in milk until soft and sponge-like, about five minutes. Then finely mince the scallion whites and garlic, which add a fresh, sharp note, and grate the ginger for a warm undertone. Combine these with the ground beef, salt, and a teaspoon of Gochujang in a large bowl. Mixing with your hands helps the flavors distribute evenly and keeps the meatballs tender and cohesive. Use a cookie scoop or your hands to shape the mixture into roughly 1 1/2-inch meatballs—you should get around 20 to 22.

Step 3: Add Meatballs and Finish Roasting

Remove the vegetables from the oven and place the meatballs on the empty half of the baking sheet. Drizzle with the remaining sesame oil for extra nuttiness and moisture. Bake everything together for about 14 to 16 minutes until the meatballs reach a safe internal temperature and the sweet potatoes are fork-tender with Brussels sprouts beautifully crisped.

Step 4: Prepare the Korean BBQ Sauce

While the meatballs bake, cook up the sauce by combining soy sauce, maple syrup, rice vinegar, garlic, ginger, and Gochujang in a saucepan over medium-high heat. Let it come to a gentle boil, then stir in a cornstarch slurry to thicken the glaze. The magic here lies in its sticky, shiny texture, which will coat the meatballs and veggies perfectly once finished.

Step 5: Coat the Meatballs and Broil

Carefully toss the baked meatballs into the saucepan with most of the sauce, ensuring every bite is bursting with flavor. Return them to the baking sheet, then switch the oven to broil. Broil everything for 2 to 3 minutes to caramelize the sauce, creating a slight char and intensifying those smoky, sweet, spicy notes. The finishing touch is a sprinkle of green onions and sesame seeds right before serving.

How to Serve Korean BBQ Meatballs and Vegetables

Garnishes

The vibrant green onion tops and toasted sesame seeds are not just pretty—they add fresh crunch and a subtle nuttiness that elevate every bite. You can also toss in some extra thinly sliced scallions or sprinkle a few chili flakes if you love a bigger kick.

Side Dishes

To truly make this meal special, consider serving it alongside fluffy steamed rice or a light, refreshing cucumber salad. The rice helps soak up all the delicious Korean BBQ sauce, while a cool salad contrasts the warm, hearty meatballs and roasted vegetables perfectly.

Creative Ways to Present

For a fun dinner party, serve the Korean BBQ Meatballs and Vegetables on a large platter garnished with extra sesame seeds and sliced scallions. Alternatively, arrange meatballs and veggies in lettuce cups for a hands-on experience that invites your guests to build their own flavorful bites.

Make Ahead and Storage

Storing Leftovers

Your leftover Korean BBQ Meatballs and Vegetables can be stored in an airtight container in the refrigerator for up to 3 days. This dish reheats beautifully, and the flavors often deepen overnight, making it a convenient and tasty option for weekday lunches or dinners.

Freezing

If you want to save some for later, freeze the cooked meatballs and vegetables separately on a baking sheet in a single layer before transferring them to a freezer-safe container or bag. They’ll keep their best quality for 2 to 3 months. Just thaw overnight in the refrigerator before reheating.

Reheating

For reheating, warm the meatballs and veggies in a skillet over medium heat or in the oven at 350°F until heated through. Drizzle with reserved Korean BBQ sauce to refresh the flavors and add moisture as they warm back up. Avoid microwaving if possible to preserve the texture and crispiness of the Brussels sprouts and sweet potatoes.

FAQs

Can I use ground chicken or turkey instead of beef?

Absolutely! Ground chicken or turkey works well and creates a lighter version of the Korean BBQ Meatballs and Vegetables. Just be mindful that these meats tend to cook faster and can dry out, so watch the baking time closely.

What if I don’t have Gochujang? Is there a substitute?

While Gochujang offers an authentic depth of flavor, sriracha sauce is a perfectly good substitute if you want spice and a little sweetness. Adjust the amount based on how spicy you like your meatballs.

Can this recipe be made gluten-free?

Yes! Use gluten-free panko bread crumbs and tamari or coconut aminos instead of soy sauce to keep the recipe entirely gluten-free without sacrificing flavor.

How spicy is this dish? Can it be made milder?

The recipe has a moderate level of heat thanks to Gochujang or sriracha. You can easily dial it down by reducing the amount of these spicy ingredients, or omit them altogether if you prefer a mild, sweet-savory flavor.

Is it possible to make this recipe vegetarian?

To keep the spirit of these Korean BBQ Meatballs and Vegetables while making it vegetarian, try using plant-based ground beef alternatives and vegetable broth. You might need to adjust cooking times slightly, but the sauce and roasted veggies will still shine.

Final Thoughts

Really, once you try these Korean BBQ Meatballs and Vegetables, you’ll understand why they’re a beloved dish to keep in your dinner rotation. The marriage of bold Korean flavors with familiar, comforting ingredients is nothing short of magic. So whether you’re cooking for a crowd or a cozy night in, give this recipe a go—you’ll be amazed at how effortlessly impressive and delicious it is!

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