Korean BBQ Meatballs and Vegetables

If you’re looking for a dinner that’s equal parts comforting and exciting, these Korean BBQ Meatballs and Vegetables are just the ticket! This dish has quickly become a favorite in my home because it brings together juicy meatballs with a sweet and spicy glaze, all on one sheet pan. The combination of tender sweet potatoes and crispy brussels sprouts makes for a delightful meal that’s not only satisfying but also colorful and vibrant.

Whether it’s a busy weeknight or a family gathering, this recipe is perfect for any occasion. The best part? It’s simple to prepare yet delivers big on flavor, making it an ideal choice for impressing guests or indulging in some self-care at home. Let’s dive into why you’ll love making these Korean BBQ Meatballs and Vegetables!

Why You’ll Love This Recipe

• Easy to Prepare: With minimal prep and just one pan to clean, this meal is all about simplicity.
• Family-Friendly: Kids and adults alike will enjoy the savory-sweet flavors that make mealtime fun!
• Make-Ahead Convenience: Prep the meatballs earlier in the day, then simply bake them when you’re ready to eat.
• Flavor Explosion: The combination of gochujang, sweet potatoes, and brussels sprouts creates unforgettable flavors that will have everyone asking for seconds.

Ingredients You’ll Need

Let’s gather our ingredients! You’ll find that these are simple, wholesome ingredients that you may already have in your pantry. They come together beautifully to create a delicious meal.

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 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)

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, plus 1 Tbsp water

Toppings

• Sesame seeds
• Green onion

Variations

This recipe is wonderfully flexible! Here are some fun ways to mix things up:

• Swap the protein: Try using ground turkey or chicken instead of beef for a lighter option.
• Add different veggies: Feel free to swap out brussels sprouts for green beans or broccoli—whatever you have on hand!
• Change up the spice: If you prefer less heat, reduce the amount of gochujang or use a milder chili paste.
• Make it gluten-free: Use tamari instead of soy sauce to keep it gluten-free without losing flavor.

How to Make Korean BBQ Meatballs and Vegetables

Step 1: Preheat the Oven

Start by preheating your oven to 425°F. Arranging your oven rack to the top position helps achieve those beautiful caramelized edges on your veggies!

Step 2: Roast the Vegetables

On one half of your baking sheet, place the sweet potatoes and brussels sprouts. Drizzle with 1 tablespoon of sesame oil and sprinkle with salt. Toss them together so they’re nicely coated, then spread them out in a single layer—this ensures they roast evenly. Bake them for about 15 minutes while you prepare the meatballs.

Step 3: Prepare the Meatball Mixture

In a large bowl, combine panko breadcrumbs with milk and let it sit for about five minutes. This helps keep the meatballs tender. While that sits, chop your scallions (saving those green ends for garnish) and mince your garlic. Once ready, add ground beef along with scallion whites, ginger, garlic, salt, and gochujang to the breadcrumb mixture. Mix everything together until well combined.

Step 4: Shape the Meatballs

Using a medium cookie scoop or your hands, form meatballs about 1½ inches in diameter. This should yield around 20-22 meatballs—perfectly bite-sized!

Step 5: Bake Together

Carefully remove the roasted vegetables from the oven. On the other side of your sheet pan, place those lovely meatballs in a single layer. Drizzle with remaining sesame oil before returning everything back into the oven to bake for another 14-16 minutes until cooked through.

Step 6: Make the Korean BBQ Sauce

While those delicious meatballs are baking away, let’s whip up our BBQ sauce! In a medium saucepan over medium-high heat, combine all sauce ingredients except cornstarch—bring it to a boil! Mixing cornstarch with water separately before whisking it into your bubbling sauce will help thicken it perfectly.

Step 7: Coat & Broil

Once thickened, remove from heat but reserve some sauce for drizzling later! Carefully add baked meatballs into the saucepan with remaining BBQ sauce; toss them gently until coated. Place them back on your baking sheet before switching your oven setting to broil for just a couple of minutes—this makes everything bubbly and slightly crispy!

And there you have it! Serve these Korean BBQ Meatballs with extra sauce drizzled over top alongside those vibrant veggies sprinkled with green onions and sesame seeds. Enjoy every flavorful bite!

Pro Tips for Making Korean BBQ Meatballs and Vegetables

Creating the perfect Korean BBQ meatballs and vegetables is a delightful experience, so here are some tips to make your cooking journey even smoother!

• Use fresh ingredients: Fresh vegetables and herbs provide vibrant flavors that enhance the overall taste of your dish. Whenever possible, opt for seasonal produce to elevate your meal.

• Don’t skimp on marinating: Allowing the meatball mixture to rest for at least 10 minutes helps the flavors meld together. This step ensures that every bite is bursting with deliciousness.

• Adjust the spice level: Feel free to tweak the amount of gochujang or sriracha based on your family’s preferences. This way, you can customize the heat to suit everyone’s taste buds.

• Broil for extra flavor: Broiling the meatballs and veggies at the end caramelizes the sauce, creating a deliciously crispy texture. This adds an appealing contrast to the tender meatballs and roasted vegetables.

• Make it ahead of time: You can prepare the meatballs in advance and refrigerate them until ready to bake. This is perfect for busy weeknights or when entertaining guests!

How to Serve Korean BBQ Meatballs and Vegetables

Serving your Korean BBQ meatballs and vegetables beautifully can truly enhance the dining experience. Here are some ideas to present this delightful dish:

Garnishes

• Sesame seeds: A sprinkle of toasted sesame seeds adds a nutty flavor and a lovely crunch, making your dish more visually appealing.
• Chopped scallions: The green parts of scallions not only add color but also a fresh onion-like bite that complements the sweetness of the sauce.
• Fresh cilantro: Adding a few cilantro leaves on top offers a burst of herbal freshness that balances out the rich flavors.

Side Dishes

• Steamed rice: A fluffy bowl of steamed jasmine or brown rice serves as a perfect base that absorbs all those tasty juices from the meatballs.
• Asian slaw: A crunchy slaw made with cabbage, carrots, and a tangy dressing provides a refreshing contrast to the warm meatballs, adding both texture and flavor.
• Kimchi: This traditional fermented side dish brings a spicy kick and probiotics for gut health, perfectly complementing the sweet flavors of your meal.
• Cucumber salad: A light cucumber salad dressed in rice vinegar and sesame oil offers a cool, crisp balance to your hearty dish, enhancing its overall appeal.

Enjoy preparing this vibrant Korean BBQ meatballs and vegetables recipe! It’s not just about food; it’s about creating memorable moments around the dinner table with family and friends.

Make Ahead and Storage

This recipe for Korean BBQ Meatballs and Vegetables is perfect for meal prep, making weeknight dinners a breeze. You can prepare everything in advance, store it properly, and enjoy delicious meals throughout the week!

Storing Leftovers

• Place leftover meatballs and vegetables in an airtight container.
• Refrigerate within two hours of cooking.
• Consume leftovers within 3-4 days for optimal freshness.

Freezing

• Allow the meatballs and vegetables to cool completely before freezing.
• Transfer to a freezer-safe container or bag, removing as much air as possible.
• They can be frozen for up to 3 months; label the container with the date.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat in the oven at 350°F until warmed through (about 15-20 minutes).
• For quicker reheating, use a microwave on medium power, checking every minute until hot.

FAQs

Here are some common questions about making Korean BBQ Meatballs and Vegetables:

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

Yes! Ground turkey is a great alternative that maintains flavor and texture. Just ensure it’s cooked to an internal temperature of 165°F.

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

To make this recipe gluten-free, simply substitute panko breadcrumbs with gluten-free breadcrumbs and use coconut aminos instead of soy sauce.

What can I serve with Korean BBQ Meatballs and Vegetables?

These meatballs pair wonderfully with steamed rice or a fresh Asian slaw. You could also serve them in lettuce wraps for a fun twist!

Are Korean BBQ Meatballs kid-friendly?

Absolutely! The sweet glaze from the maple syrup makes them appealing to kids while still packing a flavorful punch.

Can I make these meatballs ahead of time?

Yes! You can prepare the meatball mixture in advance, shape them, and store them in the fridge until you’re ready to bake.

Final Thoughts

I hope you enjoy making these Korean BBQ Meatballs and Vegetables as much as I do! This recipe is not only easy to whip up but also offers a delightful combination of flavors that everyone will love. Whether you’re preparing dinner for your family or hosting friends, these meatballs are sure to impress. Happy cooking!