If you’re craving bold flavors and a hands-on cooking experience, this Korean BBQ Meatballs and Vegetables Recipe is just what you need. It’s perfect for those nights when you want something hearty and comforting, yet packed with vibrant, savory-sweet Korean-inspired flavors. Whether you’re cooking for family or hosting friends, these meatballs paired with roasted veggies never fail to impress—and they’re so satisfying to make from scratch.
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In the Kitchen
This recipe strikes a wonderful balance between simple prep and something special on the plate. You’ll love how juicy, tender meatballs mingle with caramelized veggies and that luscious Korean BBQ glaze.
- Juicy and Tender Every Time: The secret lies in soaking breadcrumbs in milk to keep those meatballs moist and flavorful.
- Golden, Satisfying Finish: Roasting the vegetables with sesame oil ensures a crispy, toasty texture that pairs beautifully with the sticky sauce.
- Simple Ingredients, Big Impact: Basic staples like ground beef, sweet potatoes, and brussels sprouts get a punch of umami thanks to the homemade Korean BBQ sauce.
- Weeknight to Weekend Ready: It’s easy enough for a cozy weeknight but polished enough to serve guests without stress.
Ingredients at a Glance
When gathering ingredients for this Korean BBQ Meatballs and Vegetables Recipe, aim for freshness and quality—especially with your veggies and beef. Sweet potatoes should be firm, and brussels sprouts firm and green without blemishes.
- Ground beef: Choose 80/20 for rich flavor and just the right fat content for juicy meatballs.
- Sweet potatoes: Pick firm sweet potatoes free of soft spots for even roasting.
- Brussels sprouts: Look for tightly closed leaves and bright green color for the best crunch after roasting.
- Panko bread crumbs: Use plain or gluten-free for a light texture in the meatballs.
- Gochujang: This Korean chili paste adds authentic heat and depth; you can swap with sriracha but gochujang is worth the extra effort.
- Sesame oil: A little goes a long way for that nutty, toasty finish.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Korean BBQ Meatballs and Vegetables Recipe
Step 1 — Roast Veggies for Perfect Texture
Begin by preheating your oven to 425°F and greasing a large baking sheet with olive oil or lining it with parchment paper. Arrange the sweet potatoes and halved brussels sprouts on one side of the sheet. Drizzle with half the sesame oil and sprinkle with salt, then toss to coat well. Spread them out in a single layer, making sure the brussels sprouts sit cut side down—that helps them get extra caramelized and crispy. Roast for 15 minutes; you’ll see the sweet potatoes soften and the sprouts turn golden and fragrant.
Step 2 — Mix and Form Juicy Korean BBQ Meatballs
While your veggies roast, soak the panko breadcrumbs in milk for about five minutes—that’s the trick for tender meatballs that don’t dry out. Meanwhile, finely chop the white parts of the scallions and mince the garlic. Add the soaked breadcrumbs, ground beef, scallion whites, grated ginger, garlic, kosher salt, and gochujang to a large bowl. Now get your hands in there and mix gently until everything just comes together—you want to avoid overworking the meat, which can make the meatballs tough. Use a medium cookie scoop to portion out meatballs about 1½ inches each; you should get 20-22. It’s fun to shape these little orbs and know they’re going to be so flavorful.
Step 3 — Bake Meatballs and Finish Roasting Veggies
Once the veggies have had their head start, pull the tray out of the oven. Arrange meatballs on the empty side of the sheet pan and drizzle the remaining sesame oil over them. Pop everything back into the oven and bake for 14–16 minutes. You’re aiming for an internal temperature of 165°F on the meatballs—the veggies should be tender and the brussels sprouts golden with crispy edges. This step creates a beautiful balance of textures that you’ll appreciate with every bite.
Step 4 — Simmer the Sweet and Spicy Korean BBQ Sauce
While the meatballs finish baking, get your Korean BBQ sauce going. 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, letting all those vibrant flavors meld. In a small bowl, whisk together cornstarch and water to make a slurry, then stir it into the simmering sauce. Keep stirring and boil for 1-2 minutes until the sauce thickens to a glossy glaze. Separate about ⅓ cup of sauce for drizzling later.
Step 5 — Coat Meatballs, Broil to Perfection, and Serve
Carefully transfer the baked meatballs to the saucepan with the BBQ sauce and toss them gently to coat every glossy inch. Return the sauced meatballs to the baking sheet alongside the roasted veggies. Flip your oven to broil and broil for 2-3 minutes until the sauce bubbles and the veggies get a little crispy edge. The aroma is irresistible at this point—you'll notice the sweet heat from gochujang teasing your senses. Serve everything hot with a sprinkle of toasted sesame seeds and scallion greens for fresh crunch. I love how these finishing touches add brightness and texture.
Things to Remember
This Korean BBQ Meatballs and Vegetables Recipe shines when you pay attention to a few details: don’t skip soaking the breadcrumbs to ensure moistness, watch your broil so nothing burns, and make sure your meatballs aren’t packed too tightly. Overmixing can lead to dense bites instead of tender ones.
- Doneness Cue: Meatballs should reach 165°F internally and be slightly browned on the outside.
- Temperature Trick: Use a thermometer to avoid overcooking, which dries out meatballs quickly.
- Make-Ahead Move: Meatballs can be shaped a day in advance and kept covered in the fridge for fuss-free cooking later.
- Common Pitfall: Crowding the baking sheet prevents crispiness—spread them out for the best results.
Ways to Serve It
Finishing Touches
Drizzling some of the reserved Korean BBQ sauce right before serving adds extra flavor and shine—it also keeps the meatballs sticky and irresistible. The toastiness from sesame seeds and fresh pop from green onion tops off each bite wonderfully. I often toss a handful of chopped cilantro or a squeeze of lime for a bright twist.
Plays Well With
Pair these Korean BBQ meatballs and vegetables with simple steamed jasmine rice or cauliflower rice to soak up all that rich sauce. A crisp cucumber salad or kimchi on the side balances the richness with acidity and crunch. And if you want to add a cooling touch, a quick yogurt-based sauce with a hint of garlic is delightful.
Simple Plating Upgrades
For weeknights, serve everything family-style on a large platter so everyone can dig in. For something a bit more elegant, arrange the vegetables first, line the meatballs neatly on top, drizzle the remaining sauce artistically, and sprinkle some toasted sesame seeds and herbs for a polished finish that’s still easy to achieve.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftover meatballs and veggies in an airtight container in the fridge for up to 3-4 days. The meatballs stay tender, and the veggies hold up well but might soften a bit more. To keep the veggies crispier, store them separately if you can.
Freezing Tips
This Korean BBQ Meatballs and Vegetables Recipe freezes beautifully. Arrange cooled meatballs in a single layer on a parchment-lined tray, freeze until firm, then transfer to a freezer bag. Vegetables freeze too, but may lose some texture. Thaw overnight in the fridge before reheating for best results.
Reheating Korean BBQ Meatballs and Vegetables Recipe Without Drying Out
For tender meatballs, reheat gently. The oven or air fryer at 325°F for 10-12 minutes works great—cover with foil if needed to prevent drying. Microwaving is fine for quick meals; add a splash of water or sauce, cover loosely, and heat in short bursts to keep moisture.
Frequently Asked Questions
Absolutely! Ground pork, chicken, or turkey work well too. Just adjust cooking time as needed—pork and chicken should be cooked thoroughly.
If you don’t have gochujang, sriracha is a fine alternative, though it’s less sweet and more vinegary—add a little honey or brown sugar to balance flavors.
They can be! Use gluten-free panko breadcrumbs and tamari or coconut aminos instead of soy sauce to keep them gluten-free.
You could try a plant-based ground meat alternative for the meatballs and use tamari for the sauce. The flavor won’t be exactly the same, but it’s a tasty option for vegans and vegetarians.
Final Thoughts
This Korean BBQ Meatballs and Vegetables Recipe has become a go-to in my kitchen whenever I want something flavorful but approachable. I love how the sweet potatoes and crispy brussels sprouts team up with those saucy meatballs for a meal that’s both comforting and exciting. Give it a try—you’ll enjoy how easy it is to make restaurant-quality flavors right at home, plus the leftovers are fantastic. Don't forget that little broil step at the end; it really elevates everything with just a few minutes of cooking. Happy cooking!
PrintFull Printable Recipe
Korean BBQ Meatballs and Vegetables Recipe
This Korean BBQ Meatballs and Vegetables recipe features deliciously seasoned beef meatballs paired with roasted sweet potatoes and crispy Brussels sprouts, all glazed with a flavorful homemade Korean BBQ sauce. Perfect for a satisfying and balanced dinner, this dish combines sweet, savory, and spicy elements with simple oven roasting and broiling techniques.
- Total Time: 55 minutes
- Yield: 4 servings
Ingredients
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
- ¼ cup panko bread crumbs (gluten-free if needed, I like Aleia’s)
- ¼ 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, plus more to taste
- 1 teaspoon Gochujang or sriracha sauce
Korean BBQ Sauce
- ½ cup low sodium soy sauce or coconut aminos
- ⅓ cup maple syrup or brown sugar
- 2 Tablespoons rice vinegar
- 2 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 1 Tablespoon Gochujang or sriracha sauce, plus more to taste
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- Toppings: sesame seeds and green onion
Instructions
- Preheat Oven and Prepare Vegetables: Preheat the oven to 425°F and position the oven rack to the top. Lightly grease a large baking sheet with olive oil or line it with parchment paper. Place the sweet potatoes and Brussels sprouts on one half of the sheet pan. Drizzle with 1 tablespoon of sesame oil, sprinkle with salt to taste, and toss to coat evenly. Arrange the vegetables in a single layer with Brussels sprouts cut side down. Roast in the oven for 15 minutes.
- Prepare Breadcrumb Mixture and Aromatics: While the vegetables roast, add the panko bread crumbs to a large bowl and pour the milk on top. Let it soak for 5 minutes. Meanwhile, chop the scallions, separating the white ends from the green. Mince the white scallion bulbs and garlic cloves.
- Make Meatball Mixture: To the soaked breadcrumb mixture, add ground beef, minced scallion whites, grated ginger, minced garlic, 1 teaspoon kosher salt, and 1 teaspoon Gochujang or sriracha. Use clean hands to mix everything thoroughly until well combined. Using a medium cookie scoop, form the mixture into 1 ½-inch meatballs, yielding about 20-22 meatballs.
- Assemble and Continue Roasting: Remove the vegetables from the oven and place the meatballs on the other half of the baking sheet in a single layer. Drizzle the remaining 1 tablespoon of sesame oil over the meatballs. Bake for 16 minutes or until the internal temperature of the meatballs reaches 165°F, the sweet potatoes are tender, and the Brussels sprouts are golden and crispy.
- Prepare Korean BBQ Sauce: While meatballs cook, combine low sodium soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and 1 tablespoon Gochujang in a medium saucepan. Bring the mixture to a boil over medium-high heat. In a small bowl, dissolve cornstarch in water and whisk it into the sauce. Continue stirring and boiling for 1-2 minutes until the sauce thickens. Remove from heat and reserve ⅓ cup of the sauce in a separate bowl for drizzling later.
- Glaze Meatballs and Broil: Carefully remove the baked meatballs from the sheet pan and add them to the saucepan with the remaining BBQ sauce, tossing to coat evenly. Return the meatballs to the baking sheet. Turn the oven to broil and broil the meatballs and vegetables for 2-3 minutes until the BBQ sauce bubbles and the potatoes develop a slight crisp.
- Serve and Garnish: Plate the meatballs and vegetables, drizzle with the reserved BBQ sauce, and sprinkle with chopped green onions and sesame seeds for garnish. Serve immediately and enjoy.
Notes
- For a gluten-free option, use gluten-free panko bread crumbs.
- Substitute low sodium soy sauce with coconut aminos for a soy-free alternative.
- Adjust the amount of Gochujang or sriracha for desired spice level.
- Let the meatballs rest a few minutes after baking for juicier texture.
- Use a meat thermometer to ensure meatballs reach a safe internal temperature of 165°F.
- Try swapping ground beef for ground turkey or chicken for a leaner option.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
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