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Korean BBQ Meatballs with Roasted Vegetables Recipe

Korean BBQ Meatballs with Roasted Vegetables Recipe
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★★★★★

4.8 from 26 reviews

A delicious and easy-to-make Korean BBQ Meatballs recipe paired with roasted sweet potatoes and brussels sprouts, coated in a flavorful homemade Korean BBQ sauce. Perfect for a comforting dinner with a fun twist of Korean flavors.

Ingredients

Scale

Korean Meatballs

  • 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

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 greens

Instructions

  1. Preheat and prepare vegetables: 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 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. Arrange them in a single layer with the brussels sprouts cut side down. Roast in the oven for 15 minutes.
  2. Prepare breadcrumb mixture: While the vegetables roast, add the panko breadcrumbs to a large bowl and pour the milk on top. Let it soak for 5 minutes. Meanwhile, mince the white parts of the scallions and garlic; reserve the green scallion ends for garnish.
  3. Make meatball mixture: To the soaked breadcrumb mixture, add ground beef, minced scallion whites, grated ginger, minced garlic, kosher salt, and Gochujang or sriracha sauce. Using clean hands, mix everything until well combined. Use a medium cookie scoop or hands to form 20 to 22 meatballs, about 1 1/2 inches in diameter each.
  4. Add meatballs and finish roasting: Remove the vegetables from the oven. Place the meatballs in a single layer on the other half of the baking sheet. Drizzle meatballs with the remaining tablespoon of sesame oil. Bake for 14 to 16 minutes, or until meatballs reach an internal temperature of 165°F, the sweet potatoes are tender, and the brussels sprouts are golden and crispy.
  5. Make 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 to a boil over medium-high heat. In a small bowl, dissolve cornstarch in water, then whisk it into the sauce. Continue boiling and stirring for 1-2 minutes until thickened. Remove from heat and set aside 1/3 cup of sauce for drizzling.
  6. Coat meatballs and broil: Carefully remove meatballs from the baking sheet and add them to the saucepan with the Korean BBQ sauce. Toss gently to coat all meatballs evenly. Return the sauced meatballs to the baking sheet. Turn the oven to broil and place the baking sheet under the broiler for 2-3 minutes, until the BBQ sauce bubbles and the potatoes get slightly crispy.
  7. Serve: Serve the meatballs and roasted vegetables immediately, drizzled with the reserved Korean BBQ sauce. Garnish with sliced green onion greens and toasted sesame seeds for an added burst of flavor and texture.

Notes

  • You can substitute ground beef with ground turkey or chicken for a leaner option.
  • Gochujang can be replaced with sriracha for a milder heat.
  • Use gluten-free panko and soy sauce alternatives to make this recipe gluten-free.
  • Check the internal temperature of meatballs with a meat thermometer to ensure they are fully cooked.
  • The broiling step adds a nice caramelization—keep a close eye to prevent burning.
  • Leftover sauce can be stored in the refrigerator for up to a week.
  • Add extra vegetables of your choice for variety, such as bell peppers or carrots.

Nutrition

Keywords: Korean BBQ Meatballs, Roasted Vegetables, Korean BBQ Sauce, Sweet Potatoes, Brussels Sprouts, Ground Beef Meatballs, Easy Korean Dinner

Find it online: https://dinewithlily.com/korean-bbq-meatballs-with-roasted-vegetables-recipe/