Description
Enjoy flavorful Korean BBQ Meatballs and Vegetables! This easy recipe is perfect for dinner or as an appetizer. Try it today!
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 separated from greens)
- 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, plus 1 tablespoon water
- Sesame seeds
- Green onion
Instructions
- 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.
- Place the sweet potatoes and brussels sprouts on one half of the baking sheet. Drizzle with 1 tablespoon of sesame oil, then sprinkle with salt to taste. Toss well to coat, arranging them in a single layer with brussels sprouts cut side down. Roast in the preheated oven for about 15 minutes.
- While the vegetables roast, prepare your meatballs. In a large bowl, combine panko bread crumbs with milk. Let it sit for about 5 minutes. Meanwhile, chop your scallions and garlic—mincing the white bulb ends while saving the green ends for garnish.
- To the breadcrumb mixture, add ground beef, scallion whites, ginger, garlic, salt, and gochujang. Mix everything together using clean hands until well combined. Use a medium cookie scoop to form meatballs about 1½ inches in diameter; you should yield around 20-22 meatballs.
- Once veggies are ready, remove them from the oven. Place formed meatballs on the other side of the baking sheet in a single layer. Drizzle with remaining sesame oil.
- Bake both vegetables and meatballs for about 14-16 minutes until they reach an internal temperature of 165°F. Sweet potatoes should be tender while brussels sprouts turn golden brown.
- In a medium saucepan over medium-high heat, combine all BBQ sauce ingredients except cornstarch. Bring to a boil.
- In a small bowl, mix cornstarch with water until dissolved; whisk it into your boiling BBQ sauce. Continue stirring for about 1-2 minutes until thickened. Remove from heat and set aside some sauce (about one-third cup) in another bowl for drizzling later.
- Carefully transfer baked meatballs into the saucepan containing BBQ sauce. Toss gently until fully coated before placing them back onto the baking pan.
- Turn your oven setting to broil. Broil both meatballs and veggies for an additional 2-3 minutes until BBQ sauce bubbles up slightly and sweet potatoes crisp up. Serve hot topped with remaining BBQ sauce along with green onions and sesame seeds.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 3 meatballs (150g)
- Calories: 360
- Sugar: 10g
- Sodium: 700mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Adjust spice levels by varying the amount of gochujang used. Substitute ground chicken or turkey if desired. Pair with steamed rice or Asian slaw for a complete meal.