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Korean BBQ Meatballs with Roasted Vegetables Recipe

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★★★★★

4.6 from 112 reviews

Delicious Korean BBQ Meatballs served with oven-roasted sweet potatoes and Brussels sprouts, featuring a flavorful homemade Korean BBQ sauce with a perfect balance of sweet, savory, and spicy notes. This recipe is ideal for a comforting weeknight dinner or a game day appetizer.

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 (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

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 (scallion greens)

Instructions

  1. Preheat and roast vegetables. Preheat the oven to 425°F and arrange the oven rack to the top position. Gently 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 and sprinkle with salt to taste. Toss to coat and arrange vegetables in a single layer with Brussels sprouts cut side down. Roast in the oven for 15 minutes.
  2. Prepare breadcrumb mixture and scallions. While vegetables roast, add the panko bread crumbs to a large bowl and pour the milk on top. Let it sit for 5 minutes to soak. Meanwhile, mince the white parts of the scallions and garlic, and save the green parts for garnish.
  3. Make the meatball mixture. To the breadcrumb mixture, add the ground beef, scallion whites, grated ginger, minced garlic, kosher salt, and Gochujang. Mix thoroughly with clean hands until completely combined. Use a medium cookie scoop or your hands to form 20-22 meatballs about 1 1/2 inches in diameter.
  4. Add meatballs to the pan and continue roasting. Remove the roasting vegetables from the oven. Arrange the meatballs on the empty half of the sheet pan in a single layer. Drizzle the meatballs with the remaining tablespoon of sesame oil. Return the pan to the oven and bake for 14-16 minutes, or until the meatballs reach an internal temperature of 165°F, the sweet potatoes are tender, and Brussels sprouts are golden and crispy.
  5. Prepare the Korean BBQ sauce. Meanwhile, combine the soy sauce, maple syrup (or brown sugar), rice vinegar, garlic, ginger, and Gochujang in a medium saucepan. Bring the mixture to a boil over medium-high heat.
  6. Thicken the BBQ sauce. In a small bowl, dissolve the cornstarch in water, then whisk it into the boiling sauce. Continue to stir and let the sauce boil for 1-2 minutes until thickened. Remove from heat. Reserve about 1/3 cup of sauce separately for drizzling when serving.
  7. Coat the meatballs in sauce and broil. Carefully transfer the baked meatballs to the saucepan and toss well to coat them evenly in the BBQ sauce. Return the sauced meatballs to the sheet pan nestled with the roasted vegetables. Turn the oven to broil and broil for 2-3 minutes until the BBQ sauce bubbles and the potatoes get slightly crispy.
  8. Serve and garnish. Serve the meatballs and roasted vegetables with the reserved BBQ sauce. Garnish with the sliced green parts of scallions and sprinkle sesame seeds on top for added flavor and presentation.

Notes

  • Spice Level: Adjust the amount of Gochujang in the meatballs and BBQ sauce to increase or decrease heat. Alternatively, add red pepper flakes for extra spice.
  • Appetizer Option: Omit the veggies and serve meatballs with rice or on a platter with the BBQ glaze for an appetizer presentation.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Cool cooked meatballs completely, freeze solid on a parchment-lined tray, then transfer to a freezer bag for up to 3 months.
  • Reheating: Thaw meatballs overnight in the fridge and warm in a skillet over medium heat with a splash of water for 5-7 minutes or bake at 350°F for 10-12 minutes.
  • Gochujang: Korean chili paste available in most grocery stores, adjust quantity to personal spice preferences.

Keywords: Korean BBQ meatballs, roasted vegetables, sweet potatoes, Brussels sprouts, Korean BBQ sauce, homemade meatballs, dinner recipe

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