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 (Aleia’s recommended); 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 (scallion greens)

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Introduction

Korean BBQ Meatballs with Roasted Vegetables offer a delicious fusion of savory, sweet, and spicy flavors, perfect for an easy weeknight dinner. Tender meatballs glazed in a flavorful Korean BBQ sauce pair beautifully with caramelized sweet potatoes and crispy Brussels sprouts. This recipe is sure to become a family favorite.

A close-up view of a baking tray covered with two main foods: on the left side, a single layer of shiny, brown meatballs coated in a thick, sticky sauce with small bits of onion or garlic visible on the surface; on the right side, roasted Brussels sprouts with a dark crispy outer layer mixed with orange cubes of roasted sweet potato, both showing slight browning and caramelized edges. The tray has a greyish baking paper lining, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes
12 oz Brussels sprouts, trimmed and halved
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 grated ginger
1 tablespoon Gochujang or sriracha sauce, plus more to taste
1 tablespoon cornstarch
1 tablespoon water
Toppings: sesame seeds and green onion

Instructions

Step 1: Preheat the oven to 425°F and place the oven rack at the top position. Lightly grease a large baking sheet with olive oil or line it with parchment paper.
Step 2: Arrange sweet potatoes and Brussels sprouts on one half of the sheet pan. Drizzle with 1 tablespoon sesame oil and sprinkle with salt to taste. Toss to coat and spread in a single layer with Brussels sprouts cut side down. Roast for 15 minutes.
Step 3: Meanwhile, prepare the meatballs. Place the breadcrumbs in a large bowl and pour the milk over them. Let soak for 5 minutes. Chop the scallions, keeping white and green parts separate. Mince the white parts and garlic.
Step 4: Add ground beef, soaked breadcrumbs, scallion whites, grated ginger, garlic, salt, and Gochujang to the bowl. Mix thoroughly with clean hands until well combined.
Step 5: Form the mixture into 1 1/2-inch meatballs using a medium cookie scoop, yielding about 20-22 meatballs.
Step 6: Remove the vegetables from the oven. Place meatballs on the empty side of the baking sheet and drizzle with remaining sesame oil.
Step 7: Bake for 14-16 minutes, or until meatballs reach an internal temperature of 165°F and vegetables are tender and golden crisp.
Step 8: While baking, prepare the Korean BBQ sauce. In a medium saucepan, combine soy sauce, maple syrup, rice vinegar, garlic, ginger, and Gochujang. Bring to a boil over medium-high heat.
Step 9: Mix cornstarch and water until dissolved, then whisk into the sauce. Stir and boil for 1-2 minutes until thickened. Remove from heat, reserving 1/3 cup sauce for serving.
Step 10: Carefully transfer meatballs to the saucepan and toss to coat them evenly with the sauce. Return meatballs to the baking sheet.
Step 11: Set oven to broil. Broil meatballs and vegetables for 2-3 minutes until the sauce bubbles and the potatoes become slightly crispy.
Step 12: Serve meatballs and veggies with the reserved BBQ sauce, garnished with green onions and sesame seeds.

Tips & Variations

Adjust the spice level by adding more or less Gochujang or substituting with red pepper flakes for extra heat.
For an appetizer, omit the vegetables and serve the glazed meatballs with white rice or on a platter.
Use gluten-free breadcrumbs and coconut aminos to make this recipe gluten-free.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze cooked meatballs on a parchment-lined baking sheet until solid, then transfer to a freezer bag for up to 3 months. To reheat, thaw overnight in the fridge and warm in a skillet with a splash of water for 5-7 minutes or bake at 350°F for 10-12 minutes.

How to Serve

The image shows a close-up of a baking tray with two main parts: on the left, about two rows of rounded meatballs covered in a thick, shiny, dark brown glaze with visible small chunks of ingredients giving a textured look, and on the right, roasted vegetables including small, browned Brussels sprouts with crisp edges and orange sweet potato cubes with a slightly charred surface; the tray background has a light grayish baking sheet texture, all against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What is Gochujang and can I substitute it?

Gochujang is a Korean chili paste that adds a sweet and spicy flavor. You can find it in most grocery stores. Substitute with sriracha or another chili sauce to adjust the spice level.

Can I use a different protein for the meatballs?

Yes, ground turkey or chicken can be used instead of beef, but the texture and flavor will differ slightly. Adjust cooking time accordingly to ensure they are cooked through.