Go Back
–+ servings

Korean BBQ Meatballs and Vegetables

A hearty meal featuring flavorful meatballs and vibrant vegetables, perfect for quick dinners or gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 1 lb ground beef
  • 1/4 cup panko bread crumbs gluten-free if needed
  • 1/4 cup milk
  • 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
  • 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
  • 1/2 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

Method
 

  1. Preheat your oven to 425°F and arrange the rack to the top position. Grease a large baking sheet with olive oil or line it with parchment paper.
  2. Place the sweet potatoes and brussels sprouts on one half of the baking sheet. Drizzle with 1 tablespoon of sesame oil, sprinkle with salt to taste, then toss to coat evenly. Roast in the preheated oven for about 15 minutes.
  3. In a large bowl, add panko breadcrumbs and pour milk over them. Allow this mixture to sit for about five minutes. Meanwhile, chop your scallions and mince your garlic.
  4. To your breadcrumb mixture, add ground beef along with scallion whites, grated ginger, minced garlic, salt, and gochujang. Mix until just combined and form meatballs about 1½ inches in size.
  5. After removing your veggies from the oven, place your formed meatballs on the other side of the baking sheet. Drizzle with remaining sesame oil and bake for an additional 14–16 minutes until they reach an internal temperature of at least 165°F.
  6. In a medium saucepan over medium-high heat, combine soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and gochujang. Bring to a boil.
  7. In a small bowl, mix cornstarch with water until dissolved then whisk into your boiling sauce. Continue stirring until thickened nicely.
  8. Carefully remove baked meatballs from their pan and transfer them into your saucepan filled with BBQ sauce; toss gently until coated well. Return them back onto their baking sheet and turn your oven setting to broil.
  9. Broil everything together for about two to three minutes until bubbly and slightly crispy on top. Serve immediately drizzled with remaining BBQ sauce and sprinkle sesame seeds and green onion tops over each serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

Tried this recipe?

Let us know how it was!