Name: Korean BBQ Meatballs with Roasted Vegetables Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Korean
Ingredients: 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; 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 Tablespoon water; Toppings: sesame seeds and green onion greens

Jump to Recipe

If you are craving a vibrant and flavorful dinner packed with savory goodness, then these Korean BBQ Meatballs with Roasted Vegetables are about to become your new favorite go-to meal. They bring together tender, juicy meatballs coated in a sticky, sweet, and spicy Korean BBQ sauce alongside perfectly caramelized roasted sweet potatoes and crispy Brussels sprouts. Every bite bursts with a harmonious mix of textures and those irresistible flavors that Korean cuisine is known for. Plus, this dish is surprisingly straightforward to prepare, making it a weeknight winner or a special dish to impress friends and family.

Korean BBQ Meatballs with Roasted Vegetables Recipe - Recipe Image

Ingredients You’ll Need

Getting all the right ingredients is key to nailing the vibrant flavors and textures in this dish. Luckily, the list is simple but thoughtfully selected to balance sweetness, spice, and heartiness perfectly.

Sweet potatoes: Cubed for a naturally sweet, creamy contrast and beautiful color on your plate.
Brussels sprouts: Trimmed and halved to roast until crispy and slightly caramelized for a savory bite.
Sesame oil: Divided use adds a toasty, nutty aroma that’s essential to Korean-inspired dishes.
Panko bread crumbs: These provide a light texture to keep the meatballs tender but perfectly formed.
Milk: Moisturizes the breadcrumbs and adds subtle richness to the meatballs.
Ground beef: The hearty base of the meatballs — choose fresh, good quality for best flavor.
Scallions: Whites add mild onion flavor inside the meatballs, greens for fresh garnish.
Fresh ginger and garlic: Punchy aromatics that infuse warmth and zest into both meatballs and sauce.
Kosher salt: Enhances all the flavors, used thoughtfully throughout.
Gochujang or sriracha sauce: The secret spicy-sweet kick that defines the Korean BBQ flavor profile.
Soy sauce or coconut aminos: Low sodium soy sauce provides the salty backbone of the BBQ sauce.
Maple syrup or brown sugar: Sweetener that balances the heat and tang in the sauce beautifully.
Rice vinegar: Adds a bright acidity to round out the BBQ sauce’s flavor.
Cornstarch: Creates that glossy, thick finish in the Korean BBQ sauce.
Sesame seeds and green onion: Toppings that add crunch and a fresh pop of color.

How to Make Korean BBQ Meatballs with Roasted Vegetables

Step 1: Roast the Sweet Potatoes and Brussels Sprouts

First up, set your oven to 425°F and prep your baking sheet with a light grease or parchment. Toss your cubed sweet potatoes and halved Brussels sprouts in half the sesame oil with a sprinkle of salt, then spread them out evenly on one side of the sheet. Get them roasting on the top rack to encourage crispness and caramelization. After 15 minutes, they’ll be beautifully tender and a bit golden, ready to shine alongside your meatballs.

Step 2: Prepare the Meatball Mixture

While the veggies roast, soak your panko in milk for a perfect binder that keeps your meatballs juicy without density. Chop up the scallion whites and garlic finely to infuse your beef with layers of flavor. Combine ground beef with the soaked breadcrumbs, aromatic scallions, fresh ginger, garlic, salt, and a dash of Gochujang or sriracha for that essential hint of heat. Mix everything by hand just until combined—overworking can make the meatballs tough.

Step 3: Form and Bake the Meatballs

Shape your mixture into roughly 1 1/2-inch meatballs using a cookie scoop or your hands for uniform cooking. Pull the tray from the oven, and while the veggies rest on one side, place your meatballs on the other half right there on the pan. Drizzle the remaining sesame oil over the top to add extra flavor and help with browning. Slide the sheet back into the oven and bake for 14 to 16 minutes, aiming for an internal temperature of 165°F.

Step 4: Make the Korean BBQ Sauce

While the meatballs cook, it’s time to develop that luscious sauce. Combine soy sauce, maple syrup, rice vinegar, fresh garlic, ginger, and Gochujang in a saucepan, bringing the mixture to a boil over medium-high heat. Whisk in a cornstarch slurry to thicken the sauce to a glossy sheen and then set aside a portion for drizzling later. This sauce is where the magic happens, weaving together sweet, salty, tangy, and spicy flavors into a perfect balance.

Step 5: Coat, Broil, and Finish

Remove the meatballs and vegetables from the oven and toss the meatballs gently in the prepared Korean BBQ sauce until they’re glistening with flavor. Return everything to the sheet pan and broil on high for 2 to 3 minutes, watching closely as the sauce bubbles and caramelizes slightly. This final step delivers a slight crisp to your meatballs and an irresistible sticky glaze.

How to Serve Korean BBQ Meatballs with Roasted Vegetables

Garnishes

Never underestimate the impact of garnishes! A sprinkle of toasted sesame seeds adds a satisfying nuttiness and crunch, while a scattering of fresh green onion tops brings vibrant color and a fresh, oniony bite that cuts through the rich sauce beautifully.

Side Dishes

These Korean BBQ Meatballs with Roasted Vegetables are hearty enough to stand on their own, but they’re also fantastic alongside steamed jasmine rice or sticky white rice to soak up every bit of the sauce. For a lighter option, try serving with a simple cucumber salad dressed in rice vinegar and sesame oil for a cool, refreshing contrast.

Creative Ways to Present

Looking to impress at a gathering? Serve these meatballs over a bed of sautéed greens like spinach or bok choy for extra color and nutrition. Alternatively, use them as a filling for lettuce wraps, adding a crunchy element and allowing guests to customize each bite with additional garnishes or spicy mayo.

Make Ahead and Storage

Storing Leftovers

Once cooled, place your leftovers in an airtight container and store them in the refrigerator for up to four days. The roasted vegetables will maintain their flavor nicely, and the meatballs stay juicy and tender thanks to the sauce.

Freezing

If you want to keep these delicious Korean BBQ Meatballs with Roasted Vegetables for longer, freeze the cooked meatballs and sauce together in a freezer-safe container or bag for up to three months. Freeze the roasted vegetables separately if possible to preserve texture.

Reheating

To reheat, thaw the frozen portions overnight in the fridge. Warm gently in the oven at 350°F or in a skillet over medium heat to preserve the texture and avoid drying out the meatballs. A quick broil again can help crisp the sauce back up if desired.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Ground turkey or chicken works well if you want a leaner option. Just be mindful that these meats cook faster and can be drier, so handle the mixture gently and consider adding a splash more milk or an egg to retain moisture.

What if I don’t have Gochujang—what’s a good substitute?

If Gochujang isn’t available, sriracha sauce is a good alternative that will provide a similar kick of heat, though without the fermented depth of flavor. You can also mix a bit of miso paste with chili paste to get closer to that unique taste.

Are these meatballs gluten-free?

They can be! Use gluten-free panko bread crumbs and make sure your soy sauce is gluten-free or switch to coconut aminos. This dish adapts nicely to gluten-free diets without compromising on flavor.

Can I make the Korean BBQ sauce ahead of time?

Yes, the sauce can be prepared a day or two in advance and stored in the fridge. Just give it a good stir or gentle reheat before tossing with the meatballs to bring back that glossy finish.

How spicy are these meatballs?

The spice level is moderate and can be adjusted by varying the amount of Gochujang or sriracha you add. If you prefer less heat, start with less and add more to the sauce after tasting.

Final Thoughts

I hope you can feel my excitement about these Korean BBQ Meatballs with Roasted Vegetables because they truly are a game changer for weeknight dinners. The marriage of sweet, spicy, and savory flavors combined with easy prep and comforting roasted veggies is a winning formula. Give this recipe a try—you might just find yourself making it again and again, sharing it with friends, and loving every delicious bite.