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
1/4 cup panko bread crumbs (gluten-free if needed, I like Aleia’s)
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, 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 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 1/2-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 1/3 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.
