Korean BBQ Meatballs and Vegetables

If you’re looking for a deliciously easy dinner that the whole family will love, these Korean BBQ Meatballs and Vegetables are just what you need! This recipe brings together juicy meatballs and vibrant veggies in a sweet and spicy glaze that is sure to impress. It’s perfect for busy weeknights or even special gatherings when you want something comforting yet impressive.

What makes this dish even better is how simple it is to prepare. With minimal cleanup, as everything can be cooked on a single sheet pan, you’ll find yourself making these meatballs again and again. Plus, they’re kid-friendly, so everyone at the table can dig in happily!

Why You’ll Love This Recipe

• Quick and Easy: This meal comes together in just 35 minutes, making it perfect for those hectic evenings.
• One-Pan Wonder: With everything roasted on one baking sheet, cleanup is a breeze!
• Flavorful and Fun: The combination of sweet potatoes, brussels sprouts, and the sticky Korean BBQ sauce creates an explosion of flavors.
• Customizable: You can easily swap out vegetables or proteins to suit your family’s tastes.
• Kid-Friendly: These meatballs are not only tasty but also fun to eat, making them a hit with kids of all ages.

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients! This recipe is all about fresh flavors and nutritious elements that come together beautifully.

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 and 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 Tbsp water)

Toppings

• sesame seeds
• green onion

Variations

This recipe is wonderfully flexible! Here are some ideas on how you can mix things up:

• Swap the protein: Try using ground turkey or chicken instead of beef for a lighter option.
• Add more veggies: Feel free to include your favorite vegetables like bell peppers or broccoli for added color and nutrition.
• Change the heat level: If you prefer milder flavors, reduce the amount of Gochujang or use a mild barbecue sauce instead.
• Make it spicy: For those who love heat, add extra Gochujang or toss in some red pepper flakes for an extra kick.

How to Make Korean BBQ Meatballs and Vegetables

Step 1: Preheat the Oven

Start by preheating your oven to 425°F. This high temperature helps caramelize the vegetables beautifully while ensuring the meatballs cook through perfectly.

Step 2: Prepare the Vegetables

On one half of a large baking sheet, place your sweet potatoes and brussels sprouts. Drizzle with 1 tablespoon of sesame oil and sprinkle with salt. Toss them well so every piece gets coated. Arranging them cut side down will help achieve that delightful crispiness during roasting.

Step 3: Make the Meatball Mixture

While your veggies roast away, it’s time to make those flavorful meatballs! In a large bowl, combine panko breadcrumbs with milk; let it sit for about five minutes. Then add ground beef, scallion whites, ginger, garlic, salt, and Gochujang. Mixing with your hands ensures everything blends together nicely—don’t be shy!

Step 4: Shape the Meatballs

Using a medium cookie scoop or your hands, form the meat mixture into 1½-inch balls. You should have about 20-22 meatballs ready to go. This step is fun—imagine each little ball bursting with flavor!

Step 5: Combine on the Baking Sheet

Once your veggies have roasted for about 15 minutes, take them out of the oven. Place your freshly made meatballs on the other side of the sheet pan. Drizzle them with the remaining sesame oil before returning everything back to bake.

Step 6: Bake Until Done

Bake for another 14-16 minutes until the internal temperature reaches at least 165°F. Your sweet potatoes should be tender while brussels sprouts turn golden brown—this means they’re ready!

Step 7: Prepare the BBQ Sauce

In a medium saucepan over medium-high heat, combine soy sauce (or coconut aminos), maple syrup (or brown sugar), rice vinegar, garlic, ginger, and Gochujang. Bring it all to a boil while stirring occasionally—it smells amazing!

Step 8: Thicken That Sauce

Mix cornstarch with water until dissolved in a small bowl. Whisk this into your bubbling BBQ sauce until it thickens—only about one or two minutes! Set aside part of this sauce for drizzling later.

Step 9: Coat Your Meatballs & Broil

Carefully transfer your baked meatballs into the saucepan with BBQ sauce. Toss gently until they’re nicely coated before placing them back on the baking sheet once more. Switch your oven setting to broil for about 2-3 minutes—this makes everything bubbly and slightly crispy!

And there you have it! Serve your Korean BBQ meatballs alongside those colorful roasted veggies and drizzle with any remaining sauce. Top with sesame seeds and green onions for that final touch! Enjoy every bite—you’ve earned it!

Pro Tips for Making Korean BBQ Meatballs and Vegetables

Making Korean BBQ meatballs and vegetables is a delightful experience, and these tips will ensure you achieve the best results!

• Use fresh ingredients: Fresh scallions, ginger, and garlic significantly enhance the flavor of your meatballs. Freshness makes a world of difference in taste!

• Don’t skip the broiling step: Broiling gives your meatballs that perfect caramelized finish. It adds a wonderful texture and intensifies the flavors of the BBQ sauce.

• Adjust spice levels: Gochujang can vary in spiciness; taste your sauce as you make it and adjust with more or less according to your preference. This way, everyone at the table can enjoy the meal without being overwhelmed by heat.

• Let the breadcrumbs soak: Allowing the breadcrumbs to absorb milk for a few minutes creates a moist texture in your meatballs. This step prevents them from becoming dry during cooking.

• Experiment with veggies: Feel free to swap in different vegetables like bell peppers or zucchini based on what you have on hand. Mixing it up keeps things exciting and colorful!

How to Serve Korean BBQ Meatballs and Vegetables

Presenting your Korean BBQ meatballs and vegetables beautifully will make this dish even more appetizing. Here are some ideas to elevate your serving game!

Garnishes

• Sesame seeds: A sprinkle of sesame seeds adds a nutty flavor and a lovely crunch that complements the dish perfectly.
• Chopped green onions: Using the reserved green parts of scallions not only enhances flavor but also adds a vibrant pop of color to your plate.
• Fresh cilantro: Adding fresh cilantro can bring a refreshing herbal note that balances out the richness of the meatballs.

Side Dishes

• Steamed rice: Fluffy steamed rice is the classic accompaniment for this dish, perfect for soaking up extra sauce.
• Asian slaw: A crunchy Asian slaw made with cabbage, carrots, and a light vinaigrette offers a refreshing contrast to the savory meatballs.
• Kimchi: This fermented side brings tangy flavors that pair wonderfully with Korean dishes, adding depth and complexity to your meal.
• Cucumber salad: A simple cucumber salad dressed in rice vinegar adds crispness and brightness, balancing out the hearty flavors of the meatballs.

By following these suggestions, you’ll create an inviting dining experience that’s sure to impress family and friends alike! Enjoy every flavorful bite of your Korean BBQ meatballs and vegetables!

Make Ahead and Storage

This recipe for Korean BBQ Meatballs and Vegetables is fantastic for meal prep, allowing you to enjoy delicious flavors throughout the week without much hassle. Here are some tips for storing and making the most of your leftovers.

Storing Leftovers

• Store any leftover meatballs and vegetables in an airtight container.
• Refrigerate within two hours of cooking.
• Enjoy the leftovers within 3-4 days.

Freezing

• Allow the meatballs and vegetables to cool completely before freezing.
• Place them in a freezer-safe container or zip-top bag, removing as much air as possible.
• Freeze for up to 3 months for best quality.

Reheating

• Thaw overnight in the refrigerator before reheating, if frozen.
• Reheat in the microwave or oven until warmed through. If using the oven, cover with foil to prevent drying out.
• Add a splash of water or extra sauce when reheating to maintain moisture.

FAQs

Here are some common questions about Korean BBQ Meatballs and Vegetables.

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

Absolutely! Ground turkey can be a great substitute. Just ensure it’s well-seasoned since it has a milder flavor than beef.

What can I serve with Korean BBQ Meatballs and Vegetables?

These meatballs are versatile! Pair them with steamed rice, fresh Asian slaw, or simple noodles for a complete meal that everyone will love.

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

To make this dish gluten-free, simply substitute regular soy sauce with tamari or coconut aminos, and ensure your panko breadcrumbs are gluten-free.

Final Thoughts

I truly hope you give these Korean BBQ Meatballs and Vegetables a try! They are not only packed with flavor but also incredibly easy to prepare. This recipe is perfect for busy weeknights or when you want to impress guests at a gathering. Enjoy every bite, and feel free to share your experience with me—I’d love to hear how yours turned out!