Korean BBQ Meatballs and Vegetables

These Korean BBQ meatballs and vegetables are a delightful blend of flavors that will impress anyone at your dinner table. The sweet glaze caramelizes beautifully, adding a rich depth to the dish. This recipe is perfect for various occasions, whether you’re preparing a quick weeknight meal or looking to impress guests at a gathering. With its vibrant colors and bold flavors, this dish stands out as both satisfying and visually appealing.

Why You’ll Love This Recipe

• Easy to Prepare: This recipe comes together in just 35 minutes, making it perfect for busy weeknights.
• Flavor-Packed: The combination of gochujang and maple syrup creates a deliciously sweet and spicy glaze that elevates the meatballs.
• Versatile Meal: Serve these meatballs with rice or a fresh slaw for a complete meal that can be customized to your taste.
• Healthy Ingredients: This dish features wholesome ingredients like sweet potatoes and brussels sprouts, making it nutritious as well as tasty.
• Kid-Friendly: The sweet flavors and fun presentation are sure to please even the pickiest eaters.

Tools and Preparation

To prepare this dish, you’ll need some essential kitchen tools. Having the right equipment makes cooking easier and more enjoyable.

Essential Tools and Equipment

• Baking sheet
• Mixing bowl
• Medium saucepan
• Cookie scoop

Importance of Each Tool

• Baking sheet: Ideal for roasting both vegetables and meatballs evenly.
• Mixing bowl: A large bowl makes combining ingredients simple and mess-free.
• Medium saucepan: Perfect for making the BBQ sauce while controlling heat.
• Cookie scoop: Ensures uniform meatball sizes for even cooking.

Ingredients

For the Vegetables

• 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)

For the Meatballs

• 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 teaspoon fresh grated ginger
• 2 cloves garlic (minced)
• 1 teaspoon kosher salt (plus more to taste)
• 1 teaspoon Gochujang (or sriracha sauce)

For the 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 Tbsp water)

Toppings

• sesame seeds
• green onion

How to Make Korean BBQ Meatballs and Vegetables

Step 1: Preheat the Oven

Preheat your oven to 425°F. Arrange the oven rack to the top position. Grease a large baking sheet lightly with olive oil or line it with parchment paper.

Step 2: Roast the Vegetables

Place sweet potatoes and brussels sprouts on one half of the baking sheet. Drizzle with 1 tablespoon of sesame oil and sprinkle with salt to taste. Toss them to coat well, then arrange in a single layer with brussels sprouts cut side down. Roast in the oven for about 15 minutes.

Step 3: Prepare the Meatball Mixture

While the vegetables roast, begin preparing your meatballs. In a large mixing bowl, combine panko bread crumbs with milk. Let this sit for about five minutes. Meanwhile, chop scallions and mince garlic, separating white bulb ends from green tops.

Step 4: Form the Meatballs

To your breadcrumb mixture, add ground beef, chopped scallion whites, grated ginger, minced garlic, salt, and gochujang. Mix using clean hands until well combined. Use a medium cookie scoop to form meatballs into approximately 1½-inch sizes—aim for around 20-22 meatballs.

Step 5: Combine Meatballs with Vegetables

Remove the roasted vegetables from the oven. Place formed meatballs on the other side of the baking sheet in a single layer. Drizzle with remaining sesame oil.

Step 6: Bake Everything Together

Bake for about 14-16 minutes until internal temperature reaches 165°F or until sweet potatoes are tender while brussels sprouts are golden brown.

Step 7: Prepare Korean BBQ Sauce

While everything is baking, prepare your BBQ sauce by combining low sodium soy sauce (or coconut aminos), maple syrup (or brown sugar), rice vinegar, minced garlic, grated ginger, and additional gochujang in a medium saucepan over medium-high heat until boiling.

Step 8: Thicken Sauce

Mix cornstarch with water in a small bowl until dissolved. Whisk this into your boiling BBQ sauce; continue stirring until thickened—about 1-2 minutes before removing from heat.

Step 9: Coat Meatballs

Carefully transfer baked meatballs into the saucepan containing BBQ sauce; toss gently to coat each ball evenly before placing them back on the baking sheet.

Step 10: Broil for Finish

Switch your oven setting to broil; broil everything for an additional 2-3 minutes until BBQ sauce bubbles slightly while giving sweet potatoes a bit of crispiness. Serve garnished with green onions and sesame seeds alongside extra BBQ sauce on the side.

Enjoy your delicious Korean BBQ meatballs and vegetables!

How to Serve Korean BBQ Meatballs and Vegetables

These delicious Korean BBQ meatballs and vegetables can be served in various ways to enhance your dining experience. Here are some creative serving suggestions to make your meal even more enjoyable.

On a Bed of Rice

• Serve the meatballs and veggies over a bed of steamed rice for a filling meal. The rice will soak up the flavorful sauce.

With Asian Slaw

• Pair the dish with a crunchy Asian slaw. The fresh vegetables add a nice contrast and extra crunch to the meal.

In Lettuce Wraps

• For a low-carb option, serve the meatballs wrapped in crisp lettuce leaves. This adds a refreshing element and makes for an interactive meal.

Topped with Sesame Seeds

• Sprinkle sesame seeds on top just before serving for added texture and nutty flavor. This simple touch elevates presentation as well.

With Extra BBQ Sauce

• Drizzle additional Korean BBQ sauce over the meatballs before serving. This enhances the flavor and gives guests a chance to add more sauce according to their taste.

How to Perfect Korean BBQ Meatballs and Vegetables

To achieve the best results with your Korean BBQ meatballs and vegetables, follow these helpful tips to ensure everything turns out perfectly.

• Use Fresh Ingredients – Fresh produce and high-quality ground beef make a significant difference in flavor.
• Adjust Spice Levels – Feel free to modify the amount of gochujang or sriracha based on your spice preference.
• Ensure Even Cooking – Make sure to arrange meatballs and veggies in a single layer on the baking sheet for even cooking.
• Broil for Extra Crispiness – Broiling at the end gives both the meatballs and veggies a delightful crispy finish.
• Let It Rest – Allowing the dish to rest for a few minutes after cooking helps flavors meld together better.

Best Side Dishes for Korean BBQ Meatballs and Vegetables

These side dishes complement Korean BBQ meatballs and vegetables beautifully, creating a well-rounded meal.

1. Steamed Jasmine Rice – Fluffy jasmine rice is perfect for soaking up all that delicious sauce.
2. Cucumber Salad – A light cucumber salad adds freshness and crunch, balancing out the savory flavors.
3. Kimchi – This traditional fermented side dish provides tangy heat that pairs well with sweet meatballs.
4. Roasted Broccoli – Simple roasted broccoli adds nutrients, color, and another layer of flavor.
5. Pickled Radishes – These add a crunchy, slightly sour element that contrasts nicely with savory dishes.
6. Quinoa Pilaf – A hearty quinoa pilaf seasoned with herbs makes for a nutritious addition.
7. Garlic Noodles – Rich garlic noodles tossed with herbs complement the sweet glaze of the meatballs.
8. Miso Soup – A warm bowl of miso soup can serve as a comforting starter alongside this meal.

Common Mistakes to Avoid

Making Korean BBQ meatballs can be straightforward, but there are common mistakes that can affect the final dish’s quality.

• Bold seasoning: Not seasoning the meatballs enough can result in bland flavors. Always taste your mixture before forming the meatballs and adjust the seasonings as needed.

• Bold meatball size: Forming meatballs that are too large or too small can lead to uneven cooking. Aim for uniform size, about 1.5 inches in diameter, for consistent cooking results.

• Bold vegetable preparation: Overcrowding the baking sheet with vegetables can lead to steaming instead of roasting. Ensure there’s enough space between them so they crisp up nicely.

• Bold timing: Opening the oven door frequently to check on the meatballs and vegetables can alter the cooking temperature. Limit door openings to maintain even heat throughout the cooking process.

• Bold sauce application: Adding BBQ sauce too early can cause it to burn during broiling. Wait until the meatballs are fully cooked before tossing them in sauce for a perfect glaze.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• They will last for up to 3-4 days in the refrigerator.

Freezing Korean BBQ Meatballs and Vegetables

• Freeze uncooked meatballs on a baking sheet, then transfer to a freezer-safe bag.
• Cooked meatballs can also be frozen and will keep for up to 2-3 months.

Reheating Korean BBQ Meatballs and Vegetables

• Oven: Preheat to 350°F and bake for about 15-20 minutes until heated through.
• Microwave: Heat in short bursts of 30 seconds, stirring in between, until hot.
• Stovetop: Reheat in a skillet over low heat, adding a splash of water or broth to prevent drying out.

Frequently Asked Questions

Here are some commonly asked questions regarding Korean BBQ Meatballs and Vegetables.

What are Korean BBQ Meatballs and Vegetables?

Korean BBQ Meatballs and Vegetables is a flavorful dish featuring ground beef meatballs coated in a sweet-spicy glaze, served with roasted brussels sprouts and sweet potatoes.

How do I customize my Korean BBQ Meatballs?

Feel free to swap out ground beef for ground turkey or lamb, and adjust vegetables based on seasonal availability or personal preference!

Can I make these meatballs ahead of time?

Yes! You can prepare the meatball mixture ahead of time and refrigerate it for up to 24 hours before cooking.

What should I serve with Korean BBQ Meatballs?

These meatballs pair wonderfully with steamed rice or a fresh Asian slaw for added crunch and flavor contrast.

Final Thoughts

Korean BBQ Meatballs and Vegetables are not only delicious but also versatile. This easy sheet pan meal is perfect for busy weeknights or as an impressive appetizer at gatherings. Customize it with your favorite veggies or adjust the spice level to suit your taste preferences!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Korean BBQ Meatballs and Vegetables

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• Author: Jennifer
• Total Time: 40 minutes
• Yield: Serves approximately 6

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Description

Indulge in the vibrant flavors of Korean BBQ Meatballs and Vegetables, a delightful dish that brings together juicy beef meatballs and perfectly roasted sweet potatoes and brussels sprouts. This easy-to-make recipe features a sweet and spicy glaze made with gochujang and maple syrup, creating a perfect balance of flavors that will impress family and friends alike. Ideal for busy weeknights or special gatherings, this meal not only looks stunning on the plate but is also packed with nutritious ingredients. Whether served over rice or as part of a fresh slaw, these meatballs are versatile and kid-friendly, making them a hit at any dinner table.

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Ingredients

Scale 1x2x3x

• 2 medium sweet potatoes, 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)
• 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)
• 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 Tbsp water)
• sesame seeds
• green onion

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Instructions

1. Preheat your oven to 425°F. Prepare a baking sheet by greasing it lightly or lining it with parchment paper.
2. On one half of the baking sheet, place cubed sweet potatoes and halved brussels sprouts. Drizzle with sesame oil and sprinkle with salt; toss to coat evenly. Roast for 15 minutes.
3. In a mixing bowl, combine panko breadcrumbs and milk; let sit for 5 minutes. Add ground beef, scallion whites, ginger, garlic, salt, and gochujang; mix until combined. Form into approximately 20-22 meatballs.
4. After the vegetables have roasted for 15 minutes, add the meatballs to the other half of the baking sheet. Drizzle with remaining sesame oil.
5. Bake for 14-16 minutes or until meatballs reach an internal temperature of 165°F.
6. Meanwhile, prepare the BBQ sauce by combining soy sauce, maple syrup, rice vinegar, garlic, ginger, and additional gochujang in a saucepan over medium-high heat until boiling.
7. Mix cornstarch with water; whisk into boiling sauce to thicken for about 1-2 minutes.
8. Toss baked meatballs in BBQ sauce before returning them to the baking sheet.
9. Switch oven to broil; broil for an additional 2-3 minutes until bubbly and slightly crispy.
10. Serve garnished with sesame seeds and green onions.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Baking
• Cuisine: Korean

Nutrition

• Serving Size: 3 meatballs (approximately 150g)
• Calories: 330
• Sugar: 9g
• Sodium: 850mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 70mg