Print

Korean BBQ Meatballs and Vegetables

Korean BBQ Meatballs and Vegetables
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you’re craving a hearty and comforting meal that combines flavor and nutrition, these Korean BBQ Meatballs and Vegetables are your answer! This dish features juicy beef meatballs coated in a rich, sweet-spicy glaze, paired with perfectly roasted sweet potatoes and brussels sprouts. Whether it’s a busy weeknight dinner or a casual gathering with friends, this easy-to-make recipe is sure to impress. With just one pan to clean up, you can focus on enjoying your delicious creation. Plus, it’s kid-friendly and offers great leftovers for lunch the next day!

Ingredients

Scale
  • 1 lb ground beef
  • 2 medium sweet potatoes (about 1 lb), cubed
  • 12 oz brussels sprouts, halved
  • 1/4 cup panko breadcrumbs
  • 1/2 cup low sodium soy sauce
  • 1/3 cup maple syrup
  • Gochujang or sriracha sauce

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. On a baking sheet, toss cubed sweet potatoes and halved brussels sprouts with sesame oil and salt. Arrange them in a single layer.
  3. In a bowl, combine panko breadcrumbs with milk; let sit for five minutes.
  4. Add ground beef, scallion whites, ginger, garlic, salt, and Gochujang to the breadcrumb mixture. Mix until well combined and form into meatballs (20-22).
  5. Roast vegetables for 15 minutes, then add meatballs to the sheet pan and drizzle with remaining sesame oil.
  6. Bake for an additional 14-16 minutes until meatballs are cooked through.
  7. For the BBQ sauce, combine all ingredients except cornstarch in a saucepan; bring to a boil while stirring.
  8. Thicken sauce with cornstarch mixed with water; toss meatballs in the sauce before broiling for an extra crispy finish.

Nutrition

Find it online: https://tastemakerrecipes.com/korean-bbq-meatballs-and-vegetables-2/