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Korean BBQ Meatballs with Roasted Vegetables

Korean BBQ Meatballs with Roasted Vegetables for Flavor-Packed Nights

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Korean BBQ Meatballs with Roasted Vegetables combine sweet and spicy flavors for a quick weeknight meal that impresses at any table.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef or ground turkey for a lighter option
  • 1 cup Panko Breadcrumbs use gluten-free panko for a gluten-free dish
  • 1/2 cup Milk
  • 1 tablespoon Fresh Ginger grated or minced
  • 1 tablespoon Garlic minced
  • 3 stalks Scallions chopped, white parts for mixing and green for garnish
  • 1 teaspoon Kosher Salt adjust according to taste
  • 2 tablespoons Gochujang or Sriracha Sauce according to spice level
For the BBQ Sauce
  • 1/4 cup Low Sodium Soy Sauce or Coconut Aminos for gluten-free option
  • 2 tablespoons Maple Syrup or Brown Sugar
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Cornstarch
  • 2 tablespoons Water
For the Roasted Vegetables
  • 2 medium Sweet Potatoes peeled and cubed
  • 1 pound Brussels Sprouts trimmed and halved
  • 2 tablespoons Sesame Oil can substitute with olive oil

Equipment

  • Baking Sheet
  • Large Bowl
  • saucepan

Method
 

Preparation Steps
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
  2. Toss sweet potatoes and Brussels sprouts with sesame oil and a sprinkle of salt, then spread on one half of the baking sheet.
  3. Roast vegetables for about 15 minutes, watching for golden brown on sweet potatoes and crispy Brussels sprouts.
  4. Soak panko breadcrumbs in milk until softened, then mix in ground beef, chopped scallion whites, ginger, garlic, salt, and gochujang.
  5. 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.
  6. Drizzle formed meatballs with sesame oil, then bake for 14-16 minutes until internal temperature reaches 165°F (75°C).
  7. In a saucepan, combine soy sauce (or coconut aminos), maple syrup (or brown sugar), rice vinegar, and remaining gochujang over medium heat.
  8. Mix cornstarch with water until dissolved, then add to BBQ sauce to thicken, boiling for 1-2 minutes.
  9. Toss baked meatballs in thickened BBQ sauce, place under broiler for 2-3 minutes for extra crispiness.
  10. 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

Notes

Store leftovers in an airtight container for up to 4 days. Freeze meatballs for up to 3 months; reheat in the oven or microwave.

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