If you're craving a meal that's both cozy and packed with bold flavors, this Korean BBQ Meatballs with Roasted Vegetables Recipe is going to become your new favorite. It’s the perfect dish to make on a weeknight when you want something comforting but still feel like you’re treating yourself. Plus, the combination of juicy meatballs and caramelized roasted veggies hits all the right notes every time.
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In the Kitchen
I love this recipe because it blends sweet, savory, and spicy elements in a way that’s approachable but impressive. You’ll notice how the roasted sweet potatoes and crispy Brussels sprouts balance the tender, flavorful meatballs coated in sticky Korean BBQ sauce.
- Juicy and Tender Every Time: The key is soaking the panko crumbs in milk before mixing — it keeps the meatballs wonderfully moist.
- Golden, Satisfying Finish: Roasting veggies at high heat until caramelized gives this dish a perfect texture contrast.
- Simple Ingredients, Big Impact: Classic Korean pantry staples like Gochujang and sesame oil elevate this to something special.
- Weeknight to Weekend Ready: It’s quick enough for a busy evening but elegant enough to serve guests.
Ingredients at a Glance
Choosing fresh vegetables and quality ground beef will really make this Korean BBQ Meatballs with Roasted Vegetables Recipe shine. I recommend looking for firm, bright Brussels sprouts and sweet potatoes that feel heavy for their size.
- Ground beef: Look for 80/20 lean-to-fat ratio for juicy meatballs that hold together well.
- Gochujang: This fermented chili paste adds vibrant depth; use sriracha as a substitute but expect a milder flavor.
- Brussels sprouts: Fresh, tightly packed leaves with no browning ensure they roast nicely crisp.
- Sweet potatoes: Medium-sized and firm, they roast evenly without becoming mushy.
- Panko breadcrumbs: I prefer gluten-free if needed; soaking them avoids dry meatballs.
Heads-Up: Exact measurements are in the printable recipe card at the bottom.
How to Make Korean BBQ Meatballs with Roasted Vegetables Recipe
Step 1 — Roast Sweet Potatoes and Brussels Sprouts
Preheat your oven to 425°F and set the rack near the top to promote browning. Toss the cubed sweet potatoes and halved Brussels sprouts in a tablespoon of toasted sesame oil, sprinkle with kosher salt, and spread them out on one half of a large baking sheet. Arrange the sprouts cut side down so they get that beautiful golden crisp. Roast for about 15 minutes — you’ll notice a lovely fragrant aroma and slightly tender veggies at this stage.
Step 2 — Prepare and Shape the Meatballs
While the veggies roast, soak your panko breadcrumbs in milk in a large bowl for 5 minutes. This softens them, ensuring juicy meatballs. Next, finely mince the white parts of the scallions and garlic, and grate fresh ginger. In goes the ground beef, soaked breadcrumbs, scallion whites, garlic, ginger, kosher salt, and spicy Gochujang — mix everything gently yet thoroughly with clean hands. Scoop out generous 1½-inch meatballs using a cookie scoop for even size so they cook uniformly. You'll end up with about 20 to 22 meatballs.
Step 3 — Bake Meatballs and Vegetables Together
Remove the veggies after 15 minutes. On the empty side of your sheet pan, arrange the meatballs in a single layer and drizzle them with the remaining tablespoon of sesame oil. Pop the whole pan back into the oven and bake for 14 to 16 minutes, or until the meatballs reach an internal temperature of 165°F. Meanwhile, the sweet potatoes should be tender and the Brussels sprouts dark golden with crispy edges. That contrast is one of my favorite things about this Korean BBQ Meatballs with Roasted Vegetables Recipe.
Step 4 — Whip Up the Korean BBQ Sauce
While the meatballs bake, combine soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and Gochujang in a medium saucepan. Bring it to a boil over medium-high heat, stirring occasionally. Mix cornstarch and water until smooth, then whisk it into the simmering sauce. Keep stirring and cook for 1 to 2 minutes until the sauce thickens up. Remove from heat and set aside about a third cup of sauce for drizzling when serving—trust me, it’s worth having some extra!
Step 5 — Toss Meatballs in Sauce and Broil for Finish
Carefully transfer the cooked meatballs into your saucepan with the BBQ sauce and gently toss until they’re nicely coated. Return them to the baking sheet alongside your roasted veggies. Slide the pan under the broiler for 2 to 3 minutes to bubble up the sauce and crisp the potatoes a little more. Keep an eye on it because broilers can vary — you want that glorious caramelization without burning. Finally, sprinkle scallion greens and sesame seeds over everything before serving.
Things to Remember
This Korean BBQ Meatballs with Roasted Vegetables Recipe works best when you balance flavor and cooking technique. Don't rush the resting and browning steps—the flavor develops beautifully when you do.
- Doneness Cue: Meatballs should register 165°F internally and feel firm but juicy.
- Temperature Trick: Roasting veggies at 425°F gets them perfectly caramelized without drying out.
- Make-Ahead Move: You can prepare meatballs and sauce a day ahead; just store separately to keep them fresh.
- Common Pitfall: Avoid overbaking meatballs or they’ll dry out—using milk-soaked panko helps prevent that.
Ways to Serve It
Finishing Touches
A drizzle of extra Korean BBQ sauce over the meatballs right before serving amps up the flavor burst. I like adding a handful of toasted sesame seeds and freshly sliced scallion greens for crunch and brightness. A wedge of lime on the side adds a surprising zing that complements the sweet and spicy notes perfectly.
Plays Well With
This recipe pairs beautifully with steamed jasmine rice or sticky rice to soak up all that delicious sauce. For a lighter side, I sometimes serve it with a crisp cucumber salad dressed simply with rice vinegar and sesame oil. The contrast in textures really rounds out the meal.
Simple Plating Upgrades
For a party or a special occasion, serve these meatballs on a platter garnished with chopped peanuts and fresh cilantro. Adding edible flowers or microgreens creates a fresh pop of color. Even placing them in mini lettuce cups turns them into fun handheld bites your guests will love.
Make-Ahead & Keeping Fresh
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. I recommend keeping the meatballs and roasted vegetables together to preserve the flavor, but separate the sauce if you want to avoid sogginess. The veggies might lose a bit of crispness but reheat nicely.
Freezing Tips
This Korean BBQ Meatballs with Roasted Vegetables Recipe freezes well if you prep the meatballs and sauce in advance. Place cooled meatballs and sauce in separate freezer-safe containers or bags. Vegetables are best roasted fresh, but you can freeze them if needed—expect a softer texture after reheating. Thaw overnight in the fridge for best results.
Reheating Korean BBQ Meatballs with Roasted Vegetables Recipe Without Drying Out
To gently reheat, cover leftovers with foil and warm in the oven at 325°F until heated through, about 15 minutes, which helps keep moisture in. Alternatively, microwave on medium power in short bursts, adding a splash of water or extra sauce to prevent drying. Air fryer works great too—set at 350°F for 5-7 minutes for crispy edges without overcooking.
Frequently Asked Questions
Absolutely! Ground chicken or turkey work well; just be mindful they cook faster and can dry out more easily. Using the same breadcrumb-milk soak will help keep them juicy.
You can substitute with sriracha or a mix of chili paste with a touch of miso paste for umami depth. It won’t be exactly the same but still delicious.
Yes! Simply add more Gochujang or a pinch of red pepper flakes when preparing the sauce to adjust the heat to your liking.
Use the panko soaked in milk to bind, don’t overmix the meat, and make sure your meatballs are uniform in size. Baking rather than frying also helps them keep their shape.
Final Thoughts
This Korean BBQ Meatballs with Roasted Vegetables Recipe is one of those meals I keep coming back to—it’s straightforward, packed with flavor, and endlessly comforting. Once you get the balance of spices and roasting down, it becomes a go-to dinner that feels special without a fuss. I hope you enjoy making it as much as I do, and that it brings a warm, flavorful moment to your table!
PrintFull Printable Recipe
Korean BBQ Meatballs with Roasted Vegetables Recipe
This Korean BBQ Meatballs and Vegetables recipe combines flavorful ground beef meatballs with roasted sweet potatoes and crispy Brussels sprouts, all coated in a delicious homemade Korean BBQ sauce. Perfect for a balanced and satisfying meal, this dish offers a wonderful mix of sweet, spicy, and savory flavors with easy oven roasting and broiling techniques.
- Total Time: 45 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
- Salt to taste
Meatballs
- ¼ cup panko bread crumbs (gluten-free if needed)
- ¼ cup milk
- 1 lb ground beef
- 3 scallions, thinly sliced with white and green parts separated
- 1 teaspoon fresh grated ginger
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 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 grated ginger
- 1 Tablespoon Gochujang or sriracha sauce, plus more to taste
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- Toppings: sesame seeds and green onion greens
Instructions
- Preheat and prepare baking sheet: Preheat the oven to 425°F and arrange the oven rack on the top position. Lightly grease a large baking sheet with olive oil or line it with parchment paper.
- Roast vegetables: Place the cubed sweet potatoes and halved Brussels sprouts on one half of the baking sheet. Drizzle with 1 tablespoon sesame oil and sprinkle with salt to taste. Toss to coat and arrange the Brussels sprouts cut side down. Roast in the preheated oven for 15 minutes.
- Soak breadcrumbs and prep aromatics: In a large bowl, add the panko breadcrumbs and pour the milk over them. Let sit for 5 minutes to soak. Meanwhile, finely mince the white parts of the scallions and the garlic. Reserve the green parts of the scallions for garnish.
- Make meatball mixture: Add the ground beef, scallion whites, grated ginger, minced garlic, kosher salt, and Gochujang to the soaked breadcrumb mixture. Use clean hands to mix everything until well combined.
- Form meatballs: Using a medium cookie scoop or your hands, form the mixture into 1½-inch meatballs, making about 20 to 22 meatballs.
- Add meatballs to baking sheet: Remove the vegetables from the oven. Arrange the meatballs in a single layer on the empty half of the baking sheet. Drizzle the meatballs with the remaining 1 tablespoon of sesame oil.
- Bake meatballs and finish roasting vegetables: Return the baking sheet to the oven and bake for 16 minutes, or until meatballs reach an internal temperature of 165°F, and the sweet potatoes are tender and Brussels sprouts are golden and crispy.
- Prepare Korean BBQ sauce: While the meatballs bake, combine 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.
- Thicken sauce: In a small bowl, dissolve the cornstarch in 1 tablespoon water. Whisk this mixture into the simmering BBQ sauce. Continue to boil and stir for 1 to 2 minutes until the sauce thickens. Remove from heat and reserve ⅓ cup of the sauce in a separate bowl for serving.
- Toss meatballs in sauce: Carefully remove the meatballs from the baking sheet and add them to the saucepan with the remaining BBQ sauce. Gently toss to coat all meatballs evenly. Place the coated meatballs back onto the baking sheet.
- Broil for finishing: Turn the oven to broil. Broil the meatballs and vegetables for 2 to 3 minutes until the BBQ sauce bubbles and the sweet potatoes develop a slightly crispy edge.
- Serve and garnish: Serve the meatballs and vegetables drizzled with the reserved BBQ sauce. Sprinkle with chopped green scallion tops and sesame seeds for garnish.
Notes
- Use gluten-free panko breadcrumbs to make the recipe gluten-free.
- Gochujang can be substituted with sriracha for a milder spice level.
- If you prefer, substitute ground beef with ground turkey or chicken.
- Carefully watch the broiling step to avoid burning the sauce.
- Use coconut aminos instead of soy sauce for a soy-free option.
- To save time, chop scallions and garlic while the vegetables roast.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
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