Korean BBQ Meatballs and Vegetables

If you’re looking for a dinner that’s both delicious and easy to prepare, these Korean BBQ Meatballs and Vegetables are just what you need! This recipe is a true favorite in my home, bringing together the bold flavors of Korea with the comfort of home-cooked meals. The sweet glaze on the meatballs caramelizes beautifully under the broiler, making every bite a tasty experience. Plus, it’s a fantastic option for busy weeknights or family gatherings when you want something impressive without spending hours in the kitchen.

Not only do these meatballs shine as a main dish, but they also make for wonderful appetizers at your next get-together. Whether you serve them alongside rice or a fresh Asian slaw, this meal will surely bring smiles all around!

Why You’ll Love This Recipe

• Easy to Prepare: With simple steps and straightforward ingredients, this dish comes together quickly, making it perfect for any night of the week.
• Family-Friendly Appeal: Kids and adults alike will love the juicy meatballs and crispy veggies. It’s a meal that everyone can enjoy!
• All-in-One Dinner: Roasting everything on one sheet pan means less cleanup and more time to spend with your loved ones.
• Flavor-Packed: The gochujang adds a delightful kick that pairs perfectly with the sweet glaze. Each bite is bursting with flavor!
• Make-Ahead Convenience: You can easily prep the meatballs ahead of time and store them in the fridge until you’re ready to bake.

Ingredients You’ll Need

This recipe uses simple, wholesome ingredients that are easy to find at your local grocery store. Here’s what you’ll need to make these Korean BBQ Meatballs and Vegetables:

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 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 tablespoon water)

Toppings

• Sesame seeds
• Green onion

Variations

This recipe is wonderfully flexible, allowing you to customize it based on your preferences or what you have on hand. Here are some fun variations to consider:

• Swap the protein: Instead of ground beef, try using ground turkey or chicken for a lighter option.
• Add more veggies: Mix in bell peppers or zucchini for extra color and nutrition.
• Spice it up: If you like things spicy, add extra gochujang or even some sliced jalapeños to the meatball mixture.
• Change the sweetness: Substitute honey for maple syrup if that’s what you have—it works beautifully!

How to Make Korean BBQ Meatballs and Vegetables

Step 1: Preheat Your Oven

Preheat your oven to 425°F and position the oven rack at the top. This ensures that we get those lovely caramelized edges on our veggies and meatballs when we finish cooking them under the broiler.

Step 2: Roast the Veggies

On one half of a large baking sheet, place your sweet potatoes and brussels sprouts. Drizzle them with 1 tablespoon of sesame oil and sprinkle with salt. Toss everything together so it’s well coated before arranging them in a single layer with the cut sides of brussels sprouts facing down. Roasting them first allows them to become golden brown while you’re preparing those delicious meatballs!

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 let it sit for about five minutes—this helps keep our meatballs moist. Meanwhile, chop your scallions and mince some garlic. Once everything is ready, mix in ground beef, scallion whites, ginger, garlic, salt, and gochujang into your breadcrumb mixture using clean hands until well combined.

Step 4: Form Meatballs

Use a medium cookie scoop to portion out your meat mixture into 1½-inch balls—aim for about 20-22 meatballs total! These will be perfectly bite-sized for enjoying alongside those roasted veggies.

Step 5: Bake Everything Together

After 15 minutes of roasting your veggies, take them out of the oven. Place your formed meatballs on the other side of the sheet pan in a single layer. Drizzle them with remaining sesame oil before popping everything back into the oven.

Step 6: Cook Until Perfect

Bake for another 14-16 minutes until your meatballs reach an internal temperature of 165°F. By now, your sweet potatoes should be tender while brussels sprouts turn golden-crispy—yum!

Step 7: Make Your BBQ Sauce

While everything bakes away happily together, let’s whip up our Korean BBQ sauce! In a medium saucepan over medium-high heat, combine all sauce ingredients except cornstarch; bring it all to a boil. Once boiling, whisk together cornstarch with water in a small bowl until dissolved; stir this into your sauce mixture until thickened.

Step 8: Toss Meatballs in Sauce

Carefully remove baked meatballs from their pan; add them directly into your saucepan filled with BBQ sauce—toss until they’re fully coated in that sticky goodness! Return them back onto your baking sheet.

Step 9: Broil for Extra Crispiness

Now comes a fun part—broiling! Switch your oven setting to broil; pop everything back under there for about 2-3 minutes until bubbles arise on top of those meatballs while giving sweet potatoes an extra crispiness too!

Serve hot alongside remaining BBQ sauce drizzled over top along with green onions & sesame seeds sprinkled generously as topping! Enjoy every flavorful bite!

Now you’ve got an amazing recipe for Korean BBQ Meatballs and Vegetables that’s not just delicious but full of warmth—perfect for sharing around any dinner table!

Pro Tips for Making Korean BBQ Meatballs and Vegetables

Creating the perfect Korean BBQ meatballs is all about flavor and texture, so here are some tips to make your cooking experience easier and more delicious!

• Use fresh ingredients: Fresh vegetables and herbs enhance the flavors of your dish, making each bite more vibrant. Fresh scallions, ginger, and garlic provide a depth that dried versions simply can’t match.

• Don’t skip the resting time: Allowing the breadcrumb mixture to sit for a few minutes helps it absorb moisture, leading to meatballs that are tender and juicy. This step ensures your meatballs maintain their shape while cooking.

• Adjust spice levels: If you’re sensitive to heat or if kids are eating, feel free to reduce the amount of Gochujang or sriracha. This flexibility allows you to tailor the recipe to your family’s taste preferences.

• Broil for a crispy finish: Broiling at the end gives your meatballs and veggies a nice caramelized texture. It adds an appealing crunch that contrasts beautifully with their tenderness.

• Save some sauce for dipping: Setting aside a portion of the BBQ sauce before tossing it with the cooked meatballs lets everyone enjoy extra flavor on the side. It’s perfect for dipping or drizzling over rice!

How to Serve Korean BBQ Meatballs and Vegetables

Serving Korean BBQ meatballs and vegetables is an opportunity to showcase this colorful dish! Here are some fun ideas to present it beautifully.

Garnishes

• Sesame seeds: A sprinkle of toasted sesame seeds adds a delightful crunch and nutty flavor that complements the dish perfectly.
• Chopped green onions: Adding extra sliced green onions on top brings freshness and color, brightening up your plate.

Side Dishes

• Steamed rice: A classic pairing, fluffy steamed rice balances out the savory flavors of the meatballs while soaking up the delicious sauce.
• Asian slaw: A crunchy slaw made with cabbage, carrots, and a tangy dressing provides a refreshing contrast to the warmth of the meatballs.
• Cucumber salad: Cool cucumber slices tossed in rice vinegar make for a light side that cleanses your palate between bites.
• Kimchi-style vegetables: Fermented veggies add an extra probiotic punch along with their spicy-sour flavor profile, enhancing your meal experience.

With these garnishing ideas and delicious side dishes, you can create a memorable dining experience that’s sure to please everyone at your table! Enjoy every bite of these flavorful Korean BBQ meatballs and vegetables.

Make Ahead and Storage

This Korean BBQ Meatballs and Vegetables recipe is perfect for meal prep! You can whip it up in advance, making weeknight dinners a breeze. Here’s how to store and save your delicious creations.

Storing Leftovers

• Allow the meatballs and vegetables to cool completely before storing.
• Transfer them to an airtight container.
• Store in the refrigerator for up to 4 days.
• For best flavor, keep the BBQ sauce separate until serving.

Freezing

• Once cooled, place the meatballs and vegetables in a freezer-safe container or bag.
• Label with the date, and freeze for up to 3 months.
• To freeze the BBQ sauce, store it separately in a small freezer-safe container.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat in the oven at 350°F for about 15-20 minutes or until warmed through.
• Alternatively, you can reheat in the microwave on medium power, stirring occasionally.

FAQs

Here are some common questions you might have about making Korean BBQ Meatballs and Vegetables!

Can I use different vegetables with Korean BBQ Meatballs and Vegetables?

Absolutely! Feel free to swap out brussels sprouts and sweet potatoes for whatever veggies you have on hand or love best. Carrots, bell peppers, or broccoli would all work wonderfully!

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

To ensure this dish is gluten-free, use gluten-free panko breadcrumbs and substitute soy sauce with coconut aminos. This will still give you that delicious flavor without any gluten.

What should I serve with Korean BBQ Meatballs and Vegetables?

These meatballs pair beautifully with steamed rice or quinoa for a wholesome meal. You could also serve them alongside a fresh Asian slaw for added crunch and flavor.

Can I prepare Korean BBQ Meatballs ahead of time?

Certainly! You can prepare the meatball mixture and shape them a day in advance. Just store them covered in the fridge until you’re ready to bake them!

How do I adjust the spice level in Korean BBQ Meatballs?

If you prefer milder flavors, reduce the amount of gochujang or sriracha used in both the meatball mixture and BBQ sauce. You can always add more spice later if desired!

Final Thoughts

I hope you find this Korean BBQ Meatballs and Vegetables recipe as delightful as I do! It’s an easy-to-make dish that’s bursting with flavors while bringing together healthy ingredients. Whether you’re cooking for yourself or impressing friends at a gathering, this recipe is sure to please everyone. Enjoy making this dish, and don’t forget to share it with those you love!