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Korean BBQ Meatballs and Vegetables

Korean BBQ Meatballs and Vegetables
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If you’re searching for a delightful dinner that is both easy to prepare and loved by the entire family, look no further than these Korean BBQ Meatballs and Vegetables. This recipe features juicy, flavorful meatballs paired with vibrant sweet potatoes and brussels sprouts, all coated in a sweet and spicy Korean BBQ sauce. Perfect for busy weeknights or special occasions, this one-pan wonder minimizes cleanup while delivering a satisfying meal that’s sure to impress. Enjoy the explosion of flavors that make every bite a treat!

Ingredients

Scale
  • 1 lb ground beef
  • 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
  • 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)
  • 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 tablespoon water)
  • sesame seeds
  • green onion

Instructions

  1. Preheat the oven to 425°F.
  2. On a large baking sheet, arrange cubed sweet potatoes and halved brussels sprouts. Drizzle with 1 tablespoon of sesame oil and sprinkle with salt; toss to coat.
  3. In a bowl, mix panko breadcrumbs with milk; let sit for 5 minutes. Add ground beef, scallion whites, ginger, garlic, salt, and Gochujang; combine well.
  4. Form the mixture into 1½-inch meatballs (about 20-22).
  5. After roasting veggies for 15 minutes, place meatballs on the baking sheet and drizzle with remaining sesame oil; return to oven.
  6. Bake for an additional 14-16 minutes until cooked through.
  7. For the BBQ sauce, combine soy sauce, maple syrup, rice vinegar, garlic, ginger, and Gochujang in a saucepan; bring to boil.
  8. Mix cornstarch with water; whisk into boiling sauce until thickened.
  9. Coat baked meatballs in sauce and broil for 2-3 minutes for a crispy finish.

Nutrition

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