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Korean BBQ Meatballs and Vegetables Recipe

Korean BBQ Meatballs and Vegetables Recipe
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★★★★★

5 from 22 reviews

This Korean BBQ Meatballs and Vegetables recipe combines flavorful ground beef meatballs with roasted sweet potatoes and crispy brussels sprouts, all coated in a homemade Korean BBQ sauce. Perfect for a hearty and savory meal that balances sweetness, heat, and umami with tender vegetables and juicy meatballs.

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
  • 2 Tablespoons sesame oil, divided

Meatballs

  • 1/4 cup panko bread crumbs (gluten-free if needed, Aleia’s recommended)
  • 1/4 cup milk
  • 1 lb ground beef
  • 3 scallions, thinly sliced (white and green parts 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 grated ginger
  • 1 Tablespoon Gochujang (or sriracha sauce, plus more to taste)
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water

Toppings

  • Sesame seeds
  • Green onion (green parts from scallions)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F and position the oven rack at the top. Lightly grease a large baking sheet with olive oil or line it with parchment paper to prevent sticking.
  2. Prepare Vegetables: Place the cubed sweet potatoes and halved brussels sprouts on one side of the baking sheet. Drizzle with 1 tablespoon of sesame oil and season with salt to taste. Toss well to coat and arrange the brussels sprouts cut side down to maximize crispiness. Roast in the oven for 15 minutes.
  3. Make Meatball Mixture: While veggies roast, soak the panko breadcrumbs in milk in a large bowl for 5 minutes. Meanwhile, mince the garlic and the white parts of the scallions. Set the green scallion tops aside for garnish.
  4. Form Meatballs: Add ground beef, soaked breadcrumbs, scallion whites, grated ginger, minced garlic, kosher salt, and Gochujang to the bowl. Mix thoroughly with clean hands until combined. Using a medium cookie scoop, shape mixture into 1½-inch meatballs, yielding about 20-22 meatballs.
  5. Add Meatballs to Sheet: Remove the vegetables from the oven. Place the meatballs on the empty half of the baking sheet in a single layer. Drizzle the remaining 1 tablespoon of sesame oil over them.
  6. Bake Meatballs and Vegetables: Return the sheet to the oven and bake for 14-16 minutes, or until meatballs reach an internal temperature of 165°F, sweet potatoes are tender, and brussels sprouts are golden and crispy.
  7. Prepare Korean BBQ Sauce: While baking, combine soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and Gochujang in a medium saucepan. Bring to a boil over medium-high heat.
  8. Thicken Sauce: Mix cornstarch and water in a small bowl until smooth. Whisk this slurry into the boiling sauce and continue stirring for 1-2 minutes until the sauce thickens. Remove from heat and reserve 1/3 cup of sauce in a separate bowl for serving.
  9. Coat Meatballs in Sauce: Carefully transfer baked meatballs to the saucepan with the BBQ sauce and toss gently to coat all meatballs evenly. Place the coated meatballs back on the baking sheet.
  10. Broil for Finish: Turn the oven to broil. Broil the meatballs and vegetables for 2-3 minutes, watching closely, until the BBQ sauce bubbles and the potatoes achieve a slight crisp.
  11. Serve: Serve the Korean BBQ meatballs and roasted vegetables drizzled with the reserved sauce. Garnish with green scallion tops and a sprinkling of sesame seeds for added flavor and texture.

Notes

  • For a gluten-free option, use gluten-free panko breadcrumbs and tamari or gluten-free soy sauce.
  • Adjust Gochujang or sriracha amounts to control spice level.
  • Use fresh ginger for best flavor infusion.
  • Ensure meatballs are cooked thoroughly by checking that they reach 165°F internally.
  • Broiling at the end adds a pleasant caramelized finish; watch carefully to avoid burning.
  • Leftover Korean BBQ sauce can be refrigerated for up to one week.

Nutrition

Keywords: Korean BBQ meatballs, roasted vegetables, sweet potatoes, brussels sprouts, Korean BBQ sauce, easy dinner, gluten-free dinner

Find it online: https://liamjayne.com/korean-bbq-meatballs-and-vegetables-recipe/