Korean BBQ Meatballs and Vegetables
If you’re craving a meal that’s both comforting and exciting, these Korean BBQ Meatballs and Vegetables are your go-to dish! This vibrant recipe combines juicy meatballs with a sweet and spicy glaze, all baked on a single sheet pan alongside tender sweet potatoes and crispy brussels sprouts. Not only is it visually appealing, but it also delivers a flavor explosion that will leave everyone asking for seconds. Perfect for busy weeknights or family gatherings, this easy-to-make recipe is guaranteed to impress.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 4 people 1x
- Category: Dinner
- Method: Baking
- Cuisine: Korean
Ingredients
Scale
- 1 lb ground beef
- 2 medium sweet potatoes, cubed
- 12 oz brussels sprouts, halved
- 1/4 cup panko breadcrumbs
- 1/2 cup low-sodium soy sauce or coconut aminos
- Gochujang or sriracha for spice
Instructions
- Preheat the oven to 425°F and arrange an oven rack at the top position.
- On a baking sheet, toss sweet potatoes and brussels sprouts with 1 tablespoon sesame oil and salt. Bake for 15 minutes.
- In a bowl, combine panko breadcrumbs with milk; let sit for 5 minutes. Add ground beef, scallion whites, ginger, garlic, salt, and gochujang. Mix well.
- Form meatballs (about 1½ inches) and place them on the baking sheet alongside vegetables.
- Drizzle meatballs with remaining sesame oil and bake for another 14-16 minutes until cooked through.
- Prepare BBQ sauce by combining sauce ingredients in a saucepan; thicken with cornstarch mixed with water.
- Coat meatballs in the sauce and broil for a few minutes for extra crispiness.
Nutrition
- Serving Size: About 3 meatballs (150g)
- Calories: 350
- Sugar: 9g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 70mg