Korean BBQ Meatballs and Vegetables
A flavorful dish combining meatballs with roasted vegetables in a spicy Korean BBQ sauce.
Ingredients
Main 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
Korean BBQ Sauce Ingredients
- 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
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.
Notes
Enjoy these Korean meatballs with a side of rice or noodles for a complete meal.