Korean BBQ Meatballs and Vegetables: The Ultimate Recipe

Name: Korean BBQ Meatballs and Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 medium sweet potatoes (peeled and cut into 1-inch cubes); 12 ounces Brussels sprouts (trimmed and cut in half); 2 tablespoons sesame oil (divided); 0.25 cup panko bread crumbs ((gluten-free if needed)); 0.25 cup milk; 1 pound ground beef; 3 medium 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; 0.5 cup low sodium soy sauce or coconut aminos; 0.333 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)

Introduction to Korean BBQ Meatballs and Vegetables

Korean BBQ Meatballs and Vegetables is a delightful dish that combines the rich flavors of Korean cuisine with the comforting texture of tender meatballs and roasted vegetables. This recipe is not only easy to follow, but it also packs a nutritious punch, making it perfect for family dinners or meal prep. With the perfect balance of savory and sweet, these meatballs can be a hit at any gathering or a cozy night in.

A Personal Story Behind My Korean BBQ Meatballs and Vegetables Journey

Growing up, I always enjoyed the dynamic flavors of Korean food, especially during family gatherings. I remember my grandmother making dishes that were both comforting and packed with flavor. This recipe brings back those fond memories, as it combines my love for meatballs with the spicy and sweet notes of Korean BBQ sauce. It’s a recipe I’m proud to share because it reminds me of family, togetherness, and delicious food.

What Makes This Korean BBQ Meatballs and Vegetables Recipe Special?

This recipe stands out for several reasons. First, the combination of sweet potatoes and Brussels sprouts not only adds color to the plate but also provides a healthy side that complements the savory meatballs. The homemade Korean BBQ sauce ties everything together beautifully, bringing a depth of flavor that store-bought sauces often lack. Plus, the use of Gochujang gives the meatballs a distinctive kick that elevates this dish beyond standard meatballs.

The Full Korean BBQ Meatballs and Vegetables Recipe

Ingredients

2 medium sweet potatoes, peeled and cut into 1-inch cubes

12 ounces Brussels sprouts, trimmed and cut in half
2 tbsp 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 tsp fresh grated ginger
2 cloves garlic, minced

1 tsp kosher salt, plus more to taste
1 tsp 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 tbsp rice vinegar
2 cloves garlic, minced

2 tsp fresh ginger, grated
1 tbsp Gochujang or sriracha sauce, plus more to taste
1 tbsp cornstarch + 1 tbsp water

Toppings: sesame seeds and green onion

Instructions

Preheat the oven to 425°F (220°C) and position the rack on the top level. Grease a large baking sheet with olive oil or line it with parchment paper.
Place sweet potatoes and Brussels sprouts on one side of the baking sheet. Drizzle with 1 tbsp of sesame oil, sprinkle with salt, and toss to coat. Arrange them with the Brussels sprouts cut side down. Roast for 15 minutes until slightly tender.

In a large bowl, combine breadcrumbs and milk. Let it sit for 5 minutes. Meanwhile, chop scallions and garlic. Mince the white bulb ends of the scallions.
To the breadcrumb mixture, add ground beef, scallion whites, grated ginger, minced garlic, salt, and Gochujang. Mix well with clean hands. Form the mixture into 1 1/2-inch meatballs using a medium cookie scoop. You should get around 20-22 meatballs.
Remove the veggies from the oven and place the meatballs on the other side of the sheet. Drizzle with the remaining sesame oil.

Bake for 14-16 minutes until the internal temperature of the meatballs reaches 165°F (74°C), sweet potatoes are tender, and Brussels sprouts are golden and crispy.
While baking, prepare the Korean BBQ sauce. In a saucepan, combine all sauce ingredients except cornstarch. Bring to a boil.
Mix cornstarch and water in a small bowl until dissolved. Whisk it into the BBQ sauce. Boil for 1-2 minutes until thickened. Set aside 1/3 cup for drizzling later.

Toss the baked meatballs in the saucepan with BBQ sauce, coating them well, and return to the baking pan. Broil for 2-3 minutes until the sauce bubbles and the potatoes crisp slightly.
Serve with extra BBQ sauce, green onions, and sesame seeds sprinkled on top.

Serving Suggestions and Variations for Korean BBQ Meatballs and Vegetables

These Korean BBQ meatballs are fantastic on their own, but they can also be served over a bed of rice or noodles for a more filling meal. Feel free to add other vegetables like bell peppers or carrots to the roasting pan to enhance the dish’s nutritional profile. For a twist, consider serving with a side of kimchi or pickled vegetables to add an extra layer of flavor.

Frequently Asked Questions About Korean BBQ Meatballs and Vegetables

Can I make this recipe ahead of time? Yes, you can prepare the meatballs and sauce in advance and store them in the refrigerator until you’re ready to bake them.
What can I substitute for Gochujang? If you can’t find Gochujang, sriracha or another chili paste can work as a substitute, though the flavor will differ slightly.
Can I use ground turkey instead of beef? Yes, ground turkey is a great alternative if you prefer a leaner option.

Enjoy these Korean meatballs with a side of rice or noodles for a complete meal.

Recipe Stats

Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes

Calories per Serving: 320
Servings: 6