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Korean BBQ Meatballs and Vegetables

Korean BBQ Meatballs and Vegetables
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Korean BBQ Meatballs and Vegetables bring the delightful flavors of Korean cuisine to your dining table with minimal effort. These juicy meatballs are coated in a sweet and spicy gochujang glaze, perfectly paired with roasted sweet potatoes and crispy brussels sprouts. In just about 35 minutes, you can whip up this one-pan meal that’s not only satisfying but also healthy, packed with wholesome veggies. Ideal for busy weeknights or casual gatherings, this recipe is a hit among kids and adults alike. Enjoy the vibrant taste of Korea in a simple, hearty dish that will become a staple in your home!

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
  • 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)
  • Sesame seeds for topping
  • Green onion for topping

Instructions

  1. Preheat your oven to 425°F.
  2. On a large baking sheet, toss sweet potatoes and brussels sprouts with 1 tablespoon sesame oil and salt. Roast for 15 minutes.
  3. In a bowl, combine panko breadcrumbs with milk; let sit for 5 minutes. Then mix in ground beef, scallions (white parts), ginger, garlic, salt, and gochujang until well combined.
  4. Form the mixture into 1½-inch meatballs (about 20-22) and set aside.
  5. After the vegetables have roasted, move them to one side of the pan and add meatballs to the other side. Drizzle with remaining sesame oil and bake for an additional 14-16 minutes.
  6. Meanwhile, prepare the BBQ 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. Once meatballs are cooked through, toss them in the sauce before returning them to the baking sheet for broiling until crisp (about 2-3 minutes).
  8. Serve hot topped with green onions and sesame seeds.

Nutrition

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