Korean BBQ Meatballs and Vegetables
Enjoy flavorful Korean BBQ Meatballs and Vegetables with this easy recipe! Perfect for meal prep—try it out today!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4 (approximately 5 meatballs per serving) 1x
- Category: Dinner
- Method: Baking
- Cuisine: Korean
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
- 1/4 cup panko bread crumbs
- 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, plus 1 Tablespoon water
- Sesame seeds
- Green onion
Instructions
- Preheat oven to 425°F.
- On a baking sheet, toss cubed sweet potatoes and halved brussels sprouts with sesame oil and salt; roast for 15 minutes.
- In a bowl, mix soaked panko breadcrumbs with ground beef, scallions, garlic, ginger, salt, and gochujang until just combined. Form into 20-22 meatballs.
- Add meatballs to the baking sheet and roast for an additional 14-16 minutes until cooked through.
- While baking, prepare the sauce by combining soy sauce, maple syrup, vinegar, garlic, ginger, and cornstarch in a saucepan over medium heat until thickened.
- Coat meatballs in the sauce before broiling for 2-3 minutes until bubbly.
- Serve hot garnished with green onions and sesame seeds.
Nutrition
- Serving Size: 1 meatball (approx. 56g)
- Calories: 140
- Sugar: 4g
- Sodium: 310mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 35mg