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Korean BBQ Meatballs and Vegetables

Korean BBQ Meatballs and Vegetables
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If you’re in search of a quick yet impressive meal that balances flavor and nutrition, look no further than these Korean BBQ Meatballs and Vegetables. This dish features succulent meatballs coated in a rich, sweet and spicy Korean BBQ sauce, perfectly paired with roasted sweet potatoes and brussels sprouts. Not only is it simple to prepare—ready in just 35 minutes—but it also provides a delightful mix of textures and tastes that will please both family and guests alike. With its vibrant presentation and robust flavors, this recipe is perfect for any occasion, from busy weeknights to casual dinner parties.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 12 oz brussels sprouts, trimmed and cut in half
  • 2 Tablespoons sesame oil, divided
  • 1/4 cup panko bread crumbs (gluten-free if needed)
  • 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)
  • 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 Tbsp water)
  • Toppings: sesame seeds and green onion

Instructions

  1. Preheat your oven to 425°F.
  2. On a large baking sheet, toss cubed sweet potatoes and halved brussels sprouts with 1 tablespoon sesame oil and salt. Spread them out evenly.
  3. In a bowl, combine panko breadcrumbs with milk. Once soaked, add ground beef, scallion whites, ginger, garlic, salt, and Gochujang; mix well by hand.
  4. Form the mixture into 1½-inch meatballs (about 20–22).
  5. After 15 minutes of roasting the veggies, place meatballs on the baking sheet and drizzle with remaining sesame oil; roast for another 14–16 minutes until cooked through.
  6. Meanwhile, prepare the sauce by heating soy sauce, maple syrup, rice vinegar, garlic, ginger, and Gochujang in a saucepan until boiling. Thicken with cornstarch mixed with water.
  7. Toss baked meatballs in the sauce before returning to the oven on broil for a few minutes to crisp up edges.
  8. Serve warm topped with green onions and sesame seeds alongside roasted vegetables.

Nutrition

Find it online: https://www.familytableideas.com/korean-bbq-meatballs-and-vegetables/