Korean BBQ Meatballs and Vegetables
These Korean BBQ meatballs are packed with flavor, featuring a sweet glaze that caramelizes beautifully under the broiler. Served alongside crispy brussels sprouts and tender sweet potatoes, this meal is an easy, all-in-one dinner that pairs well with other dishes like steamed rice or a fresh Asian slaw.
Ingredients needed:
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 and white ends and greens separated
1 teaspoon fresh grated ginger
4 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
4 cloves garlic minced
2 teaspoons fresh ginger grated
1 Tablespoons Gochujang or sriracha sauce, plus more to taste
1 Tablespoon cornstarch + 1 Tbsp water
Toppings: sesame seeds and green onion
Steps to Take:
1. Preheat the oven to 425ยฐF and arrange the oven rack to the top position. Gently grease a large baking sheet with olive oil or line with parchment paper.
2. Place the sweet potatoes and brussels sprouts on one half of the sheet pan. Drizzle with 1 Tablespoon of sesame oil and sprinkle with salt to taste. Toss to coat and arrange them in a single layer with the brussels sprouts cut side down. Roast in the preheated oven for 15 minutes.
3. While theyโre roasting, make the meatballs. Add the breadcrumbs to a large bowl and pour the milk on top. Let it sit for 5 minutes. Now is a good time to chop the scallions and garlic. Separate the scallion white from the green ends and mince the white bulb ends. Save the green ends to garnish.
4. To the breadcrumb mixture, add the beef, scallion whites, ginger, garlic, salt, and Gochujang. Use clean hands to mix until well combined. Use a medium cookie scoop to form the meatballs into 1 1/2-inch meatballs. You should have 20-22 meatballs.
5. Remove the veggies from the oven and place the meatballs in a single layer on the other side of the sheet pan. Drizzle with the remaining sesame oil.
6. Bake for 14-16 minutes, or until the internal temperatures reaches 165ยฐF and the sweet potatoes are tender and the brussels sprouts are golden and crispy.
7. While they're baking, make the Korean BBQ sauce. Combine all of the ingredients, except the cornstarch, in a medium saucepan and bring to a boil over medium-high heat.
8. Combine the cornstarch and water in a small bowl until dissolved and whisk it into the BBQ sauce. Continue to stir and boil for 1-2 minutes, until thickened. Remove from heat and separate 1/3 cup to a separate bowl for drizzling.
9. Carefully remove the baked meatballs from the pan and add them to the saucepan with the bbq sauce and toss to coat. Place them back on the baking pan. Turn the oven to broil and broil the meatballs and veggies for 2-3 minutes, until the BBQ sauce bubbles and the potatoes get slightly crispy. Serve with the remaining BBQ sauce and sprinkle with green onions and sesame seeds.
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Korean BBQ meatballs combine the rich umami flavors of ground beef, aromatic garlic, fresh ginger, and the distinctive heat of Gochujang or sriracha sauce, resulting in a vibrant and savory dish. The recipe balances these meatballs with roasted vegetables like Brussels sprouts and sweet potatoes, which bring a pleasant contrast of textures and natural sweetness. Sesame oil adds a nutty depth, while a glaze crafted from low sodium soy sauce, maple syrup, rice vinegar, and garlic creates a glossy, caramelized coating when broiled. This meal covers several key components of balanced eating, offering protein from the beef, fiber and vitamins from the Brussels sprouts, and complex carbohydrates from sweet potatoes. Sweet potatoes are a rich source of beta-carotene, vitamins A and C, which support immune function and skin health. Brussels sprouts are packed with antioxidants and vitamin K, essential for bone health. The use of panko breadcrumbs in the meatballs ensures a light and tender texture, absorbing the moisture from milk and blending the flavors evenly. The Gochujang chili paste, a staple in Korean cuisine, adds both depth and a gentle spiciness, elevating the overall taste. For those with dietary preferences, options such as gluten-free panko breadcrumbs and alternatives like coconut aminos instead of soy sauce make the dish accessible. This meal also pairs wonderfully with steamed rice or a fresh Asian slaw, enhancing the dining experience with complementary flavors and textures. Preparing this dish involves roasting the vegetables first to achieve a crispy texture, then baking the meatballs before glazing and broiling to caramelize the sauce, integrating flavors beautifully. Garnishing with toasted sesame seeds and chopped green onions adds a visually appealing finish and boosts flavor profiles. This Korean BBQ meatballs recipe is perfect for home cooks seeking an easy yet flavorful dinner that combines traditional Korean flavors with wholesome ingredients, making it a nutritious and crowd-pleasing meal choice.