Korean BBQ Meatballs and Vegetables

If you’re looking for a dinner that is both comforting and packed with flavor, you’ve come to the right place! These Korean BBQ Meatballs and Vegetables have quickly become a staple in my kitchen. The combination of sweet and spicy meatballs paired with crispy brussels sprouts and tender sweet potatoes makes for an irresistible meal that pleases even the pickiest eaters. Whether it’s a busy weeknight or a family gathering, this dish fits perfectly into any occasion.

The best part? You can whip up this delicious feast all on one sheet pan, making clean-up a breeze! You’ll find that the sweet glaze on those meatballs caramelizes beautifully, creating a delightful crunch that everyone will love. Trust me; once you try these Korean BBQ Meatballs and Vegetables, they’ll become a favorite in your house too!

Why You’ll Love This Recipe

• Easy to Prepare: This recipe requires minimal prep time and just one baking sheet, saving you time in the kitchen.
• Family-Friendly: The flavors are kid-approved, making it simple to please everyone at the table.
• Versatile Meal: Pair it with rice or slaw for variety—perfect for leftovers or meal prep!
• Flavorful Glaze: The homemade sauce adds a sweet and spicy kick that turns ordinary meatballs into something extraordinary.

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients for this meal! You probably have most of these staples in your pantry already. Here’s what you’ll need:

For the 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)
• 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 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

Toppings

• Sesame seeds
• Green onion

Variations

This recipe is wonderfully flexible, so feel free to make it your own! Here are some ideas to switch things up:

• Swap the protein: Try using ground turkey or chicken instead of beef for a lighter option.
• Add more veggies: Toss in other vegetables like bell peppers or broccoli for added nutrition and color.
• Make it spicy: If you like heat, increase the amount of gochujang or add some red pepper flakes to the meatball mixture.
• Gluten-free option: Use gluten-free breadcrumbs and soy sauce alternatives to make this dish suitable for gluten-sensitive diets.

How to Make Korean BBQ Meatballs and Vegetables

Step 1: Preheat Your Oven

Preheat the oven to 425°F. Position your oven rack at the top so everything can get nice and golden. Greasing the baking sheet with olive oil or lining it with parchment paper ensures easy cleanup later on.

Step 2: Roast the Veggies

Place your sweet potatoes and brussels sprouts on one side of the baking sheet. Drizzle them with 1 tablespoon of sesame oil and sprinkle salt over them. Toss everything together so each piece is coated evenly. Roasting these veggies brings out their natural sweetness while giving them a crispy texture—yum!

Step 3: Prepare the Meatball Mixture

While your veggies are roasting, let’s make those flavorful meatballs! In a large bowl, combine panko bread crumbs with milk and allow them to soak for about five minutes. This step helps keep your meatballs moist! Then, chop up your scallions and garlic while separating the white parts from the green tops.

Step 4: Form Your Meatballs

Now add ground beef, minced scallion whites, ginger, garlic, salt, and gochujang into your soaked breadcrumb mixture. Mix everything together gently until well combined—don’t overmix though! Using a cookie scoop, form about 20-22 meatballs about 1½ inches wide.

Step 5: Bake Everything Together

After roasting those beautiful veggies for about 15 minutes, take them out of the oven. Place your meatballs on the other side of the sheet pan in a single layer. Drizzle with remaining sesame oil before returning it to bake for another 14-16 minutes until everything is cooked through and golden brown.

Step 6: Make Your BBQ Sauce

While everything is baking away in deliciousness, let’s whip up that Korean BBQ sauce! Combine all ingredients except cornstarch in a saucepan over medium-high heat until boiling. Mixing cornstarch with water separately helps thicken our sauce nicely when whisked into it.

Step 7: Coat Those Meatballs

Once thickened after boiling for just a minute or two, remove from heat but save some sauce aside for drizzling later. Carefully coat each cooked meatball in that rich BBQ sauce before placing them back on the baking sheet.

Step 8: Broil It Up!

Turn on broil mode in your oven now! Broil everything together for an additional 2-3 minutes until bubbling occurs around those gorgeous caramelized edges—such an enticing sight!

Serving Time

Serve immediately with extra BBQ sauce drizzled on top along with garnishes like green onions and sesame seeds. Enjoy every bite of these Korean BBQ Meatballs and Vegetables—it’s going to be love at first taste!

Pro Tips for Making Korean BBQ Meatballs and Vegetables

Cooking is all about experimenting and making the recipe your own, so here are some pro tips to elevate your Korean BBQ meatballs and vegetables!

• Use high-quality ground beef: The flavor of your meatballs greatly depends on the quality of the meat. Opt for grass-fed or organic beef for a richer taste.

• Don’t overmix the meatball mixture: Mixing too much can lead to tough meatballs. Combine the ingredients until just mixed for a tender bite.

• Adjust the spice level: If you’re sensitive to heat, start with less gochujang and add more as you taste. This way, you can customize the spiciness to your preference.

• Experiment with veggies: Feel free to swap out brussels sprouts or sweet potatoes for other seasonal vegetables like broccoli or bell peppers. This keeps the dish fresh and exciting!

• Make extra sauce: If you love dipping sauces, double the BBQ sauce recipe! It’s perfect for drizzling over rice or using as a dip for your veggies.

How to Serve Korean BBQ Meatballs and Vegetables

When it comes to presenting this delicious meal, a colorful plate always makes it more enticing! Here are some ideas to make your dish shine at the dinner table.

Garnishes

• Sesame seeds: A sprinkle of sesame seeds adds a nice crunch and a lovely visual appeal.
• Chopped green onions: Fresh green onions not only enhance the flavor but also add a pop of color that brightens up your plate.

Side Dishes

• Steamed jasmine rice: Light and fluffy jasmine rice serves as a perfect base, soaking up all those flavorful juices from the meatballs.
• Asian slaw: A crunchy slaw with cabbage, carrots, and a tangy dressing complements the sweetness of the BBQ sauce beautifully.
• Korean cucumber salad (Oi Muchim): This refreshing salad made with cucumbers tossed in sesame oil, vinegar, and spices adds a crisp contrast to the hearty meatballs.
• Kimchi: For those who enjoy fermented flavors, kimchi can add an exciting kick that pairs perfectly with this meal.

With these serving suggestions and pro tips in mind, you’re set to impress family and friends with your cooking skills while enjoying every delightful bite of these Korean BBQ meatballs and vegetables! Happy cooking!

Make Ahead and Storage

This Korean BBQ Meatballs and Vegetables recipe is perfect for meal prep! You can easily make it in advance, store it for later, or even freeze portions for busy weeknights. Here’s how to keep those delicious flavors fresh.

Storing Leftovers

• Store any leftover meatballs and vegetables in an airtight container.
• Place in the refrigerator where they will stay fresh for up to 3-4 days.
• To maintain texture, keep the sauce separate until ready to serve.

Freezing

• Allow the meatballs and vegetables to cool completely.
• Place them in a freezer-safe container or heavy-duty freezer bag.
• They can be frozen for up to 3 months.
• For best results, consider freezing the meatballs and sauce separately.

Reheating

• For best flavor, reheat in a microwave-safe dish covered with a damp paper towel for about 1-2 minutes or until warmed through.
• Alternatively, reheat in a skillet over medium heat until hot, adding a splash of water or extra sauce if needed to prevent sticking.
• If reheating from frozen, thaw overnight in the refrigerator before reheating.

FAQs

Here are some common questions readers might have about this delicious recipe.

Can I use ground turkey instead of beef for the Korean BBQ Meatballs and Vegetables?

Absolutely! Ground turkey is a great alternative that will still yield tasty meatballs. Just keep an eye on cooking times as leaner meats may cook faster.

How do I make Korean BBQ Meatballs and Vegetables gluten-free?

To make this dish gluten-free, simply substitute panko breadcrumbs with gluten-free breadcrumbs and use gluten-free soy sauce or coconut aminos. Enjoy without worry!

What sides pair well with Korean BBQ Meatballs and Vegetables?

These flavorful meatballs are versatile! They pair wonderfully with steamed rice, fresh Asian slaw, or even quinoa for a healthy twist.

Final Thoughts

I hope you find joy in making these Korean BBQ Meatballs and Vegetables! This recipe brings together vibrant flavors and textures that make it truly special. Whether it’s a busy weeknight dinner or an impressive appetizer at your next gathering, I’m sure you’ll love every bite. Happy cooking!