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Korean BBQ Meatballs and Vegetables

Korean BBQ Meatballs and Vegetables
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Enjoy flavorful Korean BBQ Meatballs and Vegetables in one easy recipe! Try this dish tonight for a quick weeknight dinner that everyone will love!

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 (+ 1 Tbsp water)
  • Sesame seeds
  • Green onion

Instructions

  1. Preheat oven to 425°F and prepare a baking sheet with oil or parchment.
  2. On one side of the sheet pan, toss cubed sweet potatoes and halved brussels sprouts with sesame oil and salt; roast for 15 minutes.
  3. In a bowl, combine panko with milk; let it sit. Add ground beef, scallions, ginger, garlic, salt, and gochujang; mix well and form into meatballs.
  4. Remove veggies from the oven, place meatballs on the other side of the pan, drizzle with sesame oil, and bake for an additional 14–16 minutes until cooked through.
  5. Prepare BBQ sauce in a saucepan by combining soy sauce, maple syrup, rice vinegar, garlic, ginger, and gochujang; thicken with cornstarch mixed with water.
  6. Toss baked meatballs in BBQ sauce and broil briefly until bubbly.

Nutrition

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