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.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 425°F. Prepare a baking sheet by greasing it lightly or lining it with parchment paper.
- 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.
- 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.
- After the vegetables have roasted for 15 minutes, add the meatballs to the other half of the baking sheet. Drizzle with remaining sesame oil.
- Bake for 14-16 minutes or until meatballs reach an internal temperature of 165°F.
- 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.
- Mix cornstarch with water; whisk into boiling sauce to thicken for about 1-2 minutes.
- Toss baked meatballs in BBQ sauce before returning them to the baking sheet.
- Switch oven to broil; broil for an additional 2-3 minutes until bubbly and slightly crispy.
- 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