Korean BBQ Meatballs and Vegetables

korean bbq meatballs baked on a sheet pan with vegetables.

Korean BBQ Meatballs and Vegetables

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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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Prep Time20

Cook Time15

Total Time35

Servings:

Author: Molly

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.

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

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