Jump to Recipe Print RecipeAs I prepped dinner the other night, a wave of nostalgia hit me—reminiscing about those satisfying nights filled with homemade delights. That’s when I decided to whip up a batch of Korean BBQ Meatballs with Roasted Vegetables. This dish not only brings together the perfect blend of sweet and spicy but also makes for a quick weeknight meal that will impress anyone at your table. The magic lies in the sticky glaze that caramelizes beautifully, resulting in juicy meatballs paired with crispy Brussels sprouts and tender sweet potatoes. Not only is it versatile enough to serve as an eye-catching appetizer, but it also comes with gluten-free options to suit every guest. Could anything be more satisfying than a meal that checks all the boxes, am I right? Get ready to indulge your cooking spirit and elevate your dinner game! Why Are Korean BBQ Meatballs Irresistible? Flavor Explosion: These meatballs are coated in a sticky, sweet glaze that gives them an incredible depth of flavor with just the right kick of heat. Quick & Easy: With simple ingredients and minimal prep time, this meal is perfect for busy weeknights or spontaneous gatherings. Versatile Options: Customize your dish by swapping vegetables or proteins – enjoy these meatballs with alternative spices or make them gluten-free with panko! Crowd-Pleaser: Whether served as an appetizer or a main course, these meatballs are sure to impress even the pickiest eaters. For a delightful side, try pairing with a fresh Radish Salad Roasted or a hearty Bowl Tahini Yogurt. Texture Paradise: The combination of crispy Brussels sprouts and tender sweet potatoes creates a beautiful textural contrast, making each bite delightful. Korean BBQ Meatballs Ingredients For the Meatballs • Ground Beef – The main protein component; substitute with ground turkey for a lighter option. • Panko Breadcrumbs – Provides structure and moisture; use gluten-free panko for a gluten-free dish. • Milk – Keeps meatballs moist for that perfect juicy bite. • Fresh Ginger & Garlic – Essential for flavor depth; grate or mince for best results. • Scallions – Adds freshness; chop the white parts for mixing and use green for garnish. • Kosher Salt – Enhances flavor; adjust according to your taste preference. • Gochujang or Sriracha Sauce – Offers heat; use according to your desired spice level. For the BBQ Sauce • Low Sodium Soy Sauce or Coconut Aminos – Base for the sauce; opt for coconut aminos for a gluten-free option. • Maple Syrup or Brown Sugar – Provides sweetness to balance the heat in your Korean BBQ meatballs. • Rice Vinegar – Adds acidity to enhance the overall flavor. • Cornstarch & Water – Thicken the BBQ sauce to get that perfect glaze. For the Roasted Vegetables • Sweet Potatoes – Adds hearty texture and natural sweetness; peel and cube before roasting. • Brussels Sprouts – Provides a crispy, slightly bitter flavor; trim and halve before adding to the pan. • Sesame Oil – Enhances flavor and aroma; can be swapped with olive oil if desired. Dive into this delightful culinary adventure with your Korean BBQ Meatballs with Roasted Vegetables that will awaken your taste buds and satisfy your dinner cravings! Step‑by‑Step Instructions for Korean BBQ Meatballs with Roasted Vegetables Step 1: Preheat and Prepare the Baking Sheet Begin by preheating your oven to 425°F (220°C). While the oven warms up, line a baking sheet with parchment paper or lightly grease it with cooking oil. This creates a non-stick surface for the roasted vegetables and Korean BBQ meatballs, ensuring they cook evenly and don’t stick. Step 2: Toss and Arrange the Vegetables In a large bowl, toss the cubed sweet potatoes and halved Brussels sprouts with sesame oil and a sprinkling of salt. This will coat the vegetables and enhance their flavor. Spread the sweet potatoes and Brussels sprouts on one half of the prepared baking sheet, ensuring they’re in a single layer for optimal roasting. Step 3: Roast the Vegetables Place the baking sheet in the preheated oven and roast the vegetables for about 15 minutes. Keep an eye out for a golden brown color on the sweet potatoes and slightly crispy Brussels sprouts, indicating they’re caramelizing beautifully. This brings out their natural sweetness and enhances their texture. Step 4: Prepare the Meatball Mixture While the vegetables roast, soak the panko breadcrumbs in milk in a separate bowl until softened. Then, add ground beef, chopped scallion whites, grated ginger, minced garlic, salt, and gochujang to the bowl. Mix everything well until fully combined, ensuring each meatball will be packed with flavor. Step 5: Form the Meatballs Using your hands, shape the mixture into meatballs about 1.5 inches in diameter—aim for about 20-22 meatballs in total. Arrange these meatballs on the empty side of the baking sheet next to your vegetables, allowing enough space between them for even cooking and browning. Step 6: Bake the Meatballs Drizzle the formed meatballs with a little extra sesame oil for added flavor, then place the baking sheet back into the oven. Bake for 14-16 minutes, or until the internal temperature of the meatballs reaches 165°F (75°C). Look for a nicely browned exterior as a visual cue that they’re done. Step 7: Prepare the BBQ Sauce While the Korean BBQ meatballs bake, combine soy sauce (or coconut aminos), maple syrup (or brown sugar), rice vinegar, and any remaining gochujang in a saucepan over medium heat. Bring this mixture to a gentle boil, stirring well to combine all the flavors while the meatballs finish cooking. Step 8: Thicken the Sauce In a small bowl, mix cornstarch with water until fully dissolved. Slowly pour this mixture into the BBQ sauce while stirring continuously. Allow the sauce to boil for 1-2 minutes until thickened. This will create a sticky glaze that perfectly complements the meatballs. Step 9: Coat and Broil the Meatballs Once the meatballs are baked, remove them from the oven and toss them gently in the thickened BBQ sauce, ensuring they’re well-coated. Return the meatballs to the baking sheet and place them under the broiler for 2-3 minutes. This step makes them bubbly and slightly crispy, enhancing their texture. Step 10: Serve and Garnish Finally, take the baking sheet out of the oven and let the meatballs cool slightly. Serve your delicious Korean BBQ meatballs with roasted vegetables garnished with chopped green onions and sesame seeds for a vibrant touch. Enjoy your flavor-packed dinner that’s sure to impress! Storage Tips for Korean BBQ Meatballs with Roasted Vegetables Fridge: Store leftover Korean BBQ meatballs in an airtight container for up to 4 days. This keeps them fresh and ready for quick meals! Freezer: Freeze meatballs individually on a baking sheet before transferring them to a freezer-safe container. They can be stored for up to 3 months; just thaw in the fridge before reheating. Reheating: To reheat, simply warm the meatballs in the oven or a microwave until heated through. A quick sauce drizzle or broil can revive their delicious sticky glaze! Wrap It Up: If storing in the fridge or freezer, make sure to tightly wrap the roasted vegetables separately to maintain their crispiness. What to Serve with Korean BBQ Meatballs with Roasted Vegetables Elevate your dining experience with complementary dishes that bring out the vibrant flavors of your Korean BBQ meatballs. Steamed Jasmine Rice: A soft, fluffy base absorbs the sticky BBQ sauce perfectly, making each bite a comforting delight. Fresh Asian Slaw: Crisp, colorful veggies tossed with a tangy sesame dressing add freshness, crunch, and contrast to the rich meatballs. Garlic Soy Edamame: These little pods offer a protein-packed, savory snack that pairs beautifully with the sweet-spicy elements of the dish. Mango Cucumber Salad: Refreshing, slightly sweet, and crunchy, this salad brightens the meal and provides a cooling counterbalance to the heat. Grilled Zucchini Skewers: Lightly charred and seasoned, these skewers add an appealing smoky flavor and a satisfying texture. Spicy Kimchi: If you’re feeling adventurous, serve a small side of kimchi for an authentic touch—its fermentation lends acidity that harmonizes with the meatballs. Iced Green Tea: A chilled, slightly bitter brew that cleanses the palate and complements the savory elements of the meal. Chocolate Mochi Bites: For dessert, these chewy treats provide a sweet finish without overwhelming the palate after the bold flavors of the dish. Make Ahead Options These Korean BBQ Meatballs with Roasted Vegetables are a fantastic choice for meal prep! You can prepare the meatball mixture and form the meatballs up to 24 hours in advance. Simply refrigerate them in an airtight container. The roasted vegetables can also be prepped by cubing the sweet potatoes and halving the Brussels sprouts, allowing you to toss them with sesame oil and salt right before roasting. When you’re ready to serve, just bake the meatballs and roast the vegetables as directed. This way, you’ll save valuable time on busy evenings while still enjoying a delicious homemade meal that tastes just as amazing! Korean BBQ Meatballs with Roasted Vegetables Variations Feel free to unleash your culinary creativity with these delightful twists on the classic recipe, bringing new sensations to your table. Vegetable Swap: Substitute sweet potatoes with butternut squash or carrots for a seasonal twist. The sweetness blends beautifully with Korean flavors. Protein Upgrade: Use ground turkey or a plant-based protein instead of beef for a lighter, healthier option. It maintains the dish’s integrity while offering a new texture. Heat Level Adjustment: Replace gochujang with sriracha or chili paste to customize the spice to your liking. You can even combine them for a unique flavor note! Herb Enhancement: Add fresh herbs like cilantro or basil for a refreshing garnish that brings a burst of brightness to the dish. Saucy Option: For a more saucy dish, double the BBQ sauce ingredients and drizzle freely over your meatballs and vegetables before serving. Aromatic Boost: Include a splash of sesame oil to the BBQ sauce or sprinkle toasted sesame seeds on top for extra flavor. It’s a delicious way to highlight the Asian flair! Bite-Sized Appetizers: Turn these meatballs into bite-sized appetizers by serving them with mini skewers and a side of dipping sauce. Perfect for parties! Explore these variations, or consider serving your Korean BBQ meatballs alongside a vibrant Bowl Tahini Yogurt for a rounded meal experience or a delicious Radish Salad Roasted to complement the flavors! Expert Tips for Korean BBQ Meatballs Spice Control: Adjust the spice level of your Korean BBQ meatballs by varying the amount of gochujang; add red pepper flakes for extra heat if desired. Perfectly Roasted Veggies: Avoid soggy vegetables by ensuring they’re in a single layer on the baking sheet, allowing for maximum caramelization during roasting. Moisture Matters: Soaking panko breadcrumbs in milk is crucial for keeping your meatballs moist and tender, so don’t skip this step! Broil for Crispiness: Broiling the meatballs at the end enhances their texture; watch closely to prevent burning. Meal Prep Magic: Make these Korean BBQ meatballs ahead of time and store leftovers in an airtight container in the fridge for up to 4 days. Versatile Serving: Serve as an appetizer with dipping sauces or alongside steamed rice for a complete meal that everyone will love! Korean BBQ Meatballs with Roasted Vegetables Recipe FAQs How do I select the best sweet potatoes for this recipe? Absolutely! When choosing sweet potatoes, look for firm ones without any dark spots or wrinkles. They should have a smooth skin and feel heavy for their size. If you notice any dark spots or blemishes, those might indicate they are past their prime. What is the best way to store leftover Korean BBQ meatballs? For best results, store your leftover Korean BBQ meatballs in an airtight container in the refrigerator for up to 4 days. This keeps their flavors intact and makes for quick meal options throughout the week. Can I freeze Korean BBQ meatballs, and how long can they last? Yes, you can freeze the meatballs! Place them on a baking sheet lined with parchment paper for about an hour to allow them to set, and then transfer the frozen meatballs to a freezer-safe container. They can last up to 3 months in the freezer. To reheat, simply thaw overnight in the fridge or in the microwave, then warm them in the oven until heated through. What should I do if my meatballs are dry? If your meatballs come out dry, you might need to adjust the ratio of panko and milk next time. Ensure the breadcrumbs are fully soaked in milk before mixing, as moisture is key to tender meatballs. If you’re finding them dry after baking, a glaze of BBQ sauce when they come out of the oven can help add moisture back in. Are there any dietary considerations for this recipe? Very! If you have guests with dietary restrictions, consider using gluten-free panko to cater to gluten sensitivities. For those with allergies, you can substitute soy sauce with coconut aminos for a soy-free option, and always check the ingredient labels in sauces and condiments for potential allergens. Can I use other vegetables in this recipe? The more the merrier! You can easily swap the sweet potatoes and Brussels sprouts for seasonal vegetables like butternut squash or carrots. Just be sure to cut them into similar sizes for even roasting. This versatility makes the dish not only easy to customize but also delightful each time you make it! Korean BBQ Meatballs with Roasted Vegetables for Flavor-Packed Nights No ratings yet Korean BBQ Meatballs with Roasted Vegetables combine sweet and spicy flavors for a quick weeknight meal that impresses at any table. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 30 minutes minsTotal Time 50 minutes mins Servings: 4 servingsCourse: DinnerCuisine: KoreanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Meatballs1 pound Ground Beef or ground turkey for a lighter option1 cup Panko Breadcrumbs use gluten-free panko for a gluten-free dish1/2 cup Milk1 tablespoon Fresh Ginger grated or minced1 tablespoon Garlic minced3 stalks Scallions chopped, white parts for mixing and green for garnish1 teaspoon Kosher Salt adjust according to taste2 tablespoons Gochujang or Sriracha Sauce according to spice levelFor the BBQ Sauce1/4 cup Low Sodium Soy Sauce or Coconut Aminos for gluten-free option2 tablespoons Maple Syrup or Brown Sugar1 tablespoon Rice Vinegar1 tablespoon Cornstarch2 tablespoons WaterFor the Roasted Vegetables2 medium Sweet Potatoes peeled and cubed1 pound Brussels Sprouts trimmed and halved2 tablespoons Sesame Oil can substitute with olive oil Equipment Baking SheetLarge Bowlsaucepan Method Preparation StepsPreheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.Toss sweet potatoes and Brussels sprouts with sesame oil and a sprinkle of salt, then spread on one half of the baking sheet.Roast vegetables for about 15 minutes, watching for golden brown on sweet potatoes and crispy Brussels sprouts.Soak panko breadcrumbs in milk until softened, then mix in ground beef, chopped scallion whites, ginger, garlic, salt, and gochujang.Shape mixture into meatballs about 1.5 inches in diameter, aiming for 20-22 meatballs and place on the empty side of the baking sheet.Drizzle formed meatballs with sesame oil, then bake for 14-16 minutes until internal temperature reaches 165°F (75°C).In a saucepan, combine soy sauce (or coconut aminos), maple syrup (or brown sugar), rice vinegar, and remaining gochujang over medium heat.Mix cornstarch with water until dissolved, then add to BBQ sauce to thicken, boiling for 1-2 minutes.Toss baked meatballs in thickened BBQ sauce, place under broiler for 2-3 minutes for extra crispiness.Serve meatballs with roasted veggies garnished with chopped green onions and sesame seeds. Nutrition Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 10gVitamin A: 2000IUVitamin C: 50mgCalcium: 50mgIron: 3mg NotesStore leftovers in an airtight container for up to 4 days. Freeze meatballs for up to 3 months; reheat in the oven or microwave. Tried this recipe?Let us know how it was!
