The Sheet Pan Korean Meatball Dinner You’ll Want on Repeat
If you love a sweet and savory glaze, these Korean BBQ meatballs are going to be a regular on your dinner rotation. They’re packed with flavor, coated in a sticky Korean sauce, and baked right on the same pan as roasted sweet potatoes and crispy Brussels sprouts.
These meatballs are tender and flavorful, thanks to the mix of fresh garlic, ginger, and a little milk-soaked panko to keep them moist.
The sauce is where the magic happens—sweet, salty, slightly spicy, and super sticky and bubbly once broiled. Pair it with caramelized roasted veggies, and you’ve got a easy, whole food dinner.
Plus, it all happens on one sheet pan with minimal cleanup. It’s why I love sheet pan recipes like Firecracker meatballs and steak fajitas.
Ingredients Notes
- Ground beef: It’s flavorful, protein-rich, and naturally packed with 10 essential nutrients—including iron, zinc, and B vitamins. Plus, it’s a wholesome, single-ingredient protein—no additives, just nourishing beef. In Ohio (where I live) over 15k families raise beef cattle using environmentally friendly practices!
- Gochujang: This Korean chili paste brings the heat. It’s spicy, sweet, and savory all in one. You can find it in the Asian aisle at most grocery stores.
- Sweet potatoes & Brussels sprouts: Roasting these on the same pan with the meatballs adds texture and color.
- Scallions, garlic & ginger: Don’t skip them—they add that classic Korean BBQ depth.
- Soy sauce (or coconut aminos): The base of our homemade BBQ sauce. Low sodium is best here since gochujang is already salty.
- Maple syrup: Adds that signature sticky-sweet glaze to balance spice.
- Sesame oil: A little goes a long way, adding warmth and richness.
How to Make Sheet Pan Korean BBQ Meatballs
- Mix the meatballs: Soak breadcrumbs in milk, then mix with ground beef, scallion whites, garlic, ginger, gochujang, and salt. Form into meatballs.
- Bake the meatballs: Place them on the sheet pan with the veggies and bake for 14–16 minutes.
- Make the Korean BBQ sauce: Simmer soy sauce, maple syrup, vinegar, garlic, ginger, and gochujang. Thicken with cornstarch and water.
- Glaze and broil: Toss cooked meatballs in the sauce, return to the pan, and broil for 2–3 minutes until caramelized.
Tips & Variations
Appetizer style: Skip the veggies and serve these with toothpicks and a bowl of the sticky sauce for dipping—perfect for game day or parties.
Adjust the heat: Gochujang brings warmth and heat, but you can dial it up or down by adding more or less, or even using sriracha instead.
Swap the veggies: Try butternut squash, carrots, broccoli or green beans instead.
This post is sponsored by The Ohio Beef Council. Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families.
More Meatball Recipes
Korean BBQ Meatballs and Vegetables
These Korean BBQ meatballs are packed with flavor, featuring a sweet glaze that caramelizes beautifully under the broiler. Served alongside crispy brussels sprouts and tender sweet potatoes, this meal is an easy, all-in-one dinner that pairs well with other dishes like steamed rice or a fresh Asian slaw. Perfectly spiced with gochujang, these meatballs are a must-try for a quick weeknight meal or an impressive appetizer!
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Servings: 5
Ingredients
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 (I like Aleia’s)
- 1/4 cup milk
- 1 lb ground beef
- 3 scallions thinly sliced and white ends and greens separated
- 1 teaspoon fresh grated ginger
- 4 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
- 4 cloves garlic minced
- 2 teaspoons fresh ginger grated
- 1 Tablespoons Gochujang or sriracha sauce, plus more to taste
- 1 Tablespoon cornstarch + 1 Tbsp water
- Toppings: sesame seeds and green onion
Instructions
- 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 them in a single layer with the brussels sprouts cut side down. Roast in the preheated oven for 15 minutes.2 medium sweet potatoes, 12 oz brussels sprouts, 2 Tablespoons sesame oil
- While they’re roasting, make the meatballs. Add the breadcrumbs to a large bowl and pour the milk on top. Let it sit for 5 minutes. Now is a good time to chop the scallions and garlic. Separate the scallion white from the green ends and mince the white bulb ends. Save the green ends to garnish.1/4 cup panko bread crumbs, 1/4 cup milk
- To the breadcrumb mixture, add the beef, scallion whites, ginger, garlic, salt, and Gochujang. Use clean hands to mix until well combined. Use a medium cookie scoop to form the meatballs into 1 1/2-inch meatballs. You should have 20-22 meatballs.1 lb ground beef, 3 scallions, 1 teaspoon fresh grated ginger, 4 cloves garlic, 1 teaspoon kosher salt, 1 teaspoon Gochujang
- Remove the veggies from the oven and place the meatballs in a single layer on the other side of the sheet pan. Drizzle with the remaining sesame oil.
- Bake for 14-16 minutes, or until the internal temperatures reaches 165°F and the sweet potatoes are tender and the brussels sprouts are golden and crispy.
- While they're baking, make the Korean BBQ sauce. Combine all of the ingredients, except the cornstarch, in a medium saucepan and bring to a boil over medium-high heat.1/2 cup low sodium soy sauce, 1/3 cup maple syrup, 2 Tablespoons rice vinegar, 4 cloves garlic, 2 teaspoons fresh ginger, 1 Tablespoons Gochujang
- Combine the cornstarch and water in a small bowl until dissolved and whisk it into the BBQ sauce. Continue to stir and boil for 1-2 minutes, until thickened. Remove from heat and separate 1/3 cup to a separate bowl for drizzling.1 Tablespoon cornstarch
- Carefully remove the baked meatballs from the pan and add them to the saucepan with the bbq sauce and toss to coat. Place them back on the baking pan. Turn the oven to broil and broil the meatballs and veggies for 2-3 minutes, until the BBQ sauce bubbles and the potatoes get slightly crispy. Serve with the remaining BBQ sauce and sprinkle with green onions and sesame seeds.
Last step! If you make this, please leave a review letting us know how it was!
Notes
Spice Level. I don’t like a lot of heat and didn’t find these to be spicy as written. Add more or less Gochujang to the the meatballs and/or the BBQ sauce. You could also add red pepper flakes!
Appetizer (Omit Veggies). Follow the instructions to make meatballs and the bbq sauce glaze and serve them with white rice or on a platter as an appetizer.
Store. Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
Freeze: Let the cooked meatballs cool completely, then transfer them to a parchment-lined baking sheet and freeze until solid. Transfer them to a freezer bag for up to 3 months.
Reheat: Thaw meatballs in the fridge overnight. Warm them in a skillet over medium heat with a splash of water until heated through, about 5-7 minutes. You can also bake them at 350°F for 10-12 minutes.
Gochujang. This is a korean chili paste you can find at almost all local grocery stores. Use more or less to adjust the spice level.
Nutrition
Serving: 1serving | Calories: 413kcal | Carbohydrates: 52g | Protein: 27g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 1551mg | Fiber: 6g | Sugar: 19g | Vitamin A: 13440IU | Vitamin C: 63mg | Calcium: 122mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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