Korean BBQ Meatballs and Vegetables

If you’re looking for an easy and delicious dinner that brings the flavors of Korea right to your kitchen, these Korean BBQ Meatballs and Vegetables are a fantastic choice! This recipe has quickly become a favorite in my home. The sweet glaze on the meatballs caramelizes beautifully, while the brussels sprouts and sweet potatoes provide a perfect balance of textures and tastes. It’s the kind of dish that makes weeknight dinners feel special but is still simple enough for busy schedules.

Whether you’re cooking for family or hosting friends, this meal is sure to impress. Plus, it pairs wonderfully with steamed rice or a fresh Asian slaw, making it versatile for any occasion!

Why You’ll Love This Recipe

• Quick and easy: With just 35 minutes from start to finish, this recipe fits perfectly into your busy evenings.
• Family-friendly: Kids love meatballs, and the sweet glaze will have everyone coming back for seconds.
• One-pan wonder: With everything cooked on a single sheet pan, cleanup is a breeze—more time to enjoy your meal!
• Healthier twist: Packed with vegetables like sweet potatoes and brussels sprouts, it’s a nutritious option without sacrificing flavor.
• Flavor-packed: The combination of gochujang and maple syrup creates an irresistible taste that will have your taste buds dancing.

Ingredients You’ll Need

These are simple, wholesome ingredients that you likely have on hand or can easily find at your local grocery store. Let’s gather what we need to make these mouthwatering Korean BBQ Meatballs and Vegetables!

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 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 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

One of the greatest things about this recipe is how flexible it is! Feel free to get creative with your ingredients based on what you have available or your personal preferences.

• Swap the protein: Use ground turkey or chicken instead of beef for a lighter version.
• Add extra veggies: Toss in some bell peppers or zucchini for added color and nutrition.
• Make it spicy: Increase the amount of gochujang or add red pepper flakes if you like some heat in your meatballs.
• Try different sauces: Experiment with teriyaki or sweet chili sauce for a different flavor profile!

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 achieve that delightful caramelization on both the meatballs and vegetables. Arrange your oven rack to the top position so everything cooks evenly.

Step 2: Prepare the Vegetables

On one half of a large baking sheet, place the sweet potato cubes and halved brussels sprouts. Drizzle them with 1 tablespoon of sesame oil and sprinkle with salt. Toss everything together until well coated. Arranging them cut side down allows those brussels sprouts to get crispy as they roast!

Step 3: Make the Meatball Mixture

While the veggies roast, let’s make our meatball mixture! In a large bowl, combine panko breadcrumbs with milk and let them sit for about five minutes. This step keeps the meatballs moist. Now chop those scallions, separating the whites from the greens for garnishing later.

Step 4: Form Your Meatballs

To your breadcrumb mixture, add ground beef, scallion whites, ginger, garlic, salt, and gochujang. Mix everything together using clean hands until well combined. Using a medium cookie scoop, form your mixture into meatballs about 1½ inches in size—aim for around 20-22 meatballs!

Step 5: Bake Everything Together

After roasting the veggies for about 15 minutes, remove them from the oven. Place your formed meatballs on the other side of the sheet pan. Drizzle them with remaining sesame oil before returning everything to bake for another 14-16 minutes until cooked through.

Step 6: Prepare Your BBQ Sauce

While everything bakes away happily in the oven, let’s whip up our Korean BBQ sauce! Combine all sauce ingredients except cornstarch in a saucepan over medium-high heat until boiling.

Step 7: Thicken Your Sauce

In a small bowl, mix cornstarch with water until dissolved. Whisk this mixture into your sauce while it simmers—it’ll thicken nicely after just a couple of minutes.

Step 8: Coat Meatballs with Sauce

Carefully remove those gorgeous meatballs from their baking pan and toss them gently in your homemade BBQ sauce until coated evenly. Return them back onto the pan.

Step 9: Broil for Perfection

Now it’s time for some magic! Switch your oven setting to broil and give everything just another couple of minutes under high heat—this will bubble up that sauce beautifully while getting those veggies slightly crispy.

Serve these Korean BBQ Meatballs and Vegetables hot off the pan with extra sauce drizzled on top along with green onions and sesame seeds sprinkled everywhere! Enjoy every flavorful bite!

Pro Tips for Making Korean BBQ Meatballs and Vegetables

Making Korean BBQ Meatballs and Vegetables can be a delightful culinary experience, and with these tips, you’ll elevate your dish to new heights!

• Use fresh ingredients: Fresh vegetables and herbs not only enhance the flavors but also add nutritional value to your meal. They make the dish vibrant and lively, which is always a plus!

• Don’t skip the broiling step: Broiling at the end helps achieve that perfect caramelization on the meatballs and veggies. This adds depth of flavor and a beautiful golden color that makes your dish visually appealing.

• Adjust the spice level: Feel free to modify the amount of gochujang or sriracha based on your heat preference. This recipe is versatile, allowing you to customize it for both kids and adults!

• Mix it up with proteins: If you’d like to switch things up, consider using ground turkey or chicken instead of beef. Both options will still yield delicious meatballs while providing different flavor profiles.

• Prep ahead for busy nights: You can prepare the meatball mixture and chop the vegetables in advance. Store them in the fridge until you’re ready to cook, making weeknight dinners a breeze.

How to Serve Korean BBQ Meatballs and Vegetables

Presenting your Korean BBQ Meatballs and Vegetables in an inviting way can enhance the dining experience. Here are some ideas to serve this delightful dish.

Garnishes

• Sesame seeds: A sprinkle of toasted sesame seeds adds a nutty crunch and visual appeal.
• Sliced green onions: Freshly chopped green onions provide a burst of color and freshness, complementing the rich flavors of the meatballs.
• Chili flakes: If you’re looking for an extra kick, a dash of chili flakes can add a delightful heat that elevates each bite.

Side Dishes

• Steamed rice: A classic pairing! The fluffy texture of steamed rice balances out the savory flavors of the meatballs perfectly.

• Asian slaw: A refreshing mix of cabbage, carrots, and bell peppers dressed in a tangy vinaigrette offers a crunchy contrast to the tender meatballs.

• Cucumber salad: Lightly pickled cucumbers bring a crispness that complements the richness of the dish while adding an extra layer of flavor.

• Miso soup: This warm broth can be soothing alongside your meal. Its umami notes harmonize beautifully with Korean flavors.

With these serving suggestions, you’ll create an irresistible meal that’s sure to impress family and friends alike! Enjoy every bite of your delightful creation!

Make Ahead and Storage

This Korean BBQ Meatballs and Vegetables recipe is perfect for meal prep! You can whip up a big batch ahead of time, making weeknight dinners a breeze.

Storing Leftovers

• Store any leftover meatballs and vegetables in an airtight container.
• Refrigerate for up to 3-4 days.
• Keep the BBQ sauce separate if possible to maintain the texture of the meatballs.

Freezing

• Allow the meatballs and veggies to cool completely before freezing.
• Place them in a freezer-safe container or bag.
• Freeze for up to 2-3 months for best quality.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat in the oven at 350°F until warmed through, about 15-20 minutes.
• Alternatively, microwave in short intervals, stirring occasionally until hot.

FAQs

Here are some common questions about this delicious recipe!

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

Yes! Ground turkey is a great substitute and will still provide a flavorful dish. Just keep an eye on cooking times as turkey may require slightly less time.

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

To make this dish gluten-free, simply use gluten-free panko breadcrumbs and coconut aminos instead of soy sauce. Enjoy every bite without worry!

What can I serve with Korean BBQ Meatballs and Vegetables?

These meatballs pair wonderfully with steamed rice or fresh Asian slaw. You could also serve them with a simple green salad for a lighter option!

Final Thoughts

I truly hope you enjoy making these Korean BBQ Meatballs and Vegetables as much as I do! This dish is not only packed with flavor but also offers a fantastic balance of textures from the roasted vegetables. It’s perfect for busy nights or when you want to impress guests without spending hours in the kitchen. Happy cooking, my friend, and don’t forget to savor every bite!