Korean BBQ Meatballs and Vegetables

If you’re looking for a delicious and fun dinner idea that will make your taste buds dance, these Korean BBQ Meatballs and Vegetables are just the ticket! This recipe brings together juicy meatballs coated in a sweet and spicy glaze, paired with perfectly roasted brussels sprouts and sweet potatoes. It’s one of those meals that feels comforting yet exciting, making it perfect for busy weeknights or family gatherings. Trust me, once you try this dish, it will quickly become a favorite around your dinner table!

The best part? This meal is not only packed with flavor but also super easy to prepare. You can whip it up in under 35 minutes, which means more time to enjoy with your loved ones. Plus, it’s kid-friendly and pairs beautifully with various sides like steamed rice or a fresh Asian slaw.

Why You’ll Love This Recipe

• Quick and Easy: This recipe comes together in just 35 minutes, making it perfect for those busy weeknights.
• Flavor Explosion: The combination of gochujang and maple syrup creates a deliciously sweet and spicy glaze that caramelizes beautifully.
• One-Pan Wonder: Everything cooks on one baking sheet, which means less cleanup for you!
• Healthy Ingredients: Packed with wholesome vegetables like brussels sprouts and sweet potatoes, this meal is both nutritious and satisfying.
• Make Ahead: You can prepare the meatballs in advance and store them in the fridge for an easy reheat later.

Ingredients You’ll Need

These are simple, wholesome ingredients that come together to create a delightful meal. Let’s gather what you need for these 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, plus 1 Tbsp water

Toppings

• Sesame seeds
• Green onion

Variations

This recipe is wonderfully flexible! Feel free to customize it based on your tastes or what you have on hand.

• Swap the protein: Try using ground turkey or chicken instead of beef for a lighter option.
• Add more veggies: Toss in other vegetables like bell peppers or broccoli for added color and nutrition.
• Make it spicy: If you love heat, add extra gochujang or a sprinkle of red pepper flakes.
• Create mini meatballs: Use a smaller scoop to make bite-sized meatballs that are perfect as appetizers.

How to Make Korean BBQ Meatballs and Vegetables

Step 1: Preheat the Oven

First things first! Preheat your oven to 425°F. This step is crucial because starting with a hot oven helps achieve that nice caramelization on both the vegetables and meatballs.

Step 2: Roast the Veggies

Take half of your baking sheet and spread the sweet potatoes and brussels sprouts on it. Drizzle with 1 tablespoon of sesame oil and sprinkle some salt over everything. Toss them well to coat before arranging them cut-side down. Roasting these veggies will bring out their natural sweetness while adding delightful crispness.

Step 3: Prepare the Meatball Mixture

While the veggies roast, let’s make those tasty meatballs! In a large bowl, combine panko bread crumbs with milk and let it sit for about five minutes. This step helps keep the meatballs moist. Next, chop your scallions (remember to keep whites separate from greens) along with garlic — this is where all those wonderful flavors come together!

Step 4: Form the Meatballs

Now it’s time to mix everything! Add ground beef, minced scallion whites, ginger, garlic, salt, and gochujang into your breadcrumb mixture. Using clean hands (it’s messy but fun!), mix until fully combined. Then form about 20-22 meatballs using a medium cookie scoop — they should be about 1½ inches each.

Step 5: Bake Everything Together

Take out your roasted veggies from the oven after about 15 minutes. Place your freshly formed meatballs on the other side of the sheet pan and drizzle them with sesame oil. Bake everything together for another 14-16 minutes until the internal temperature reaches at least 165°F.

Step 6: Make the BBQ Sauce

While those beautiful meatballs are baking away, let’s whip up our Korean BBQ sauce! In a saucepan over medium-high heat, combine soy sauce (or coconut aminos), maple syrup (or brown sugar), rice vinegar, minced garlic, grated ginger, and gochujang. Bring this mixture to a boil – it smells so good!

Step 7: Thicken the Sauce

Mix cornstarch with water in a small bowl until dissolved; then whisk this into your bubbling sauce. Keep stirring until thickened — this will give you that lovely glaze we’re after!

Step 8: Coat the Meatballs

Once everything is baked to perfection, carefully remove those golden-brown meatballs from the pan. Toss them gently in your prepared BBQ sauce until they’re fully coated before placing them back on their baking sheet.

Step 9: Broil for Extra Crispiness

To finish things off with flair, turn your oven to broil mode! Broil everything together for about 2-3 minutes until you see bubbles forming in that tasty glaze. This step adds an irresistible crispy texture!

And there you have it—delicious Korean BBQ Meatballs and Vegetables ready to enjoy! Serve warm with extra BBQ sauce drizzled on top alongside sesame seeds and green onions for garnish. Enjoy every bite!

Pro Tips for Making Korean BBQ Meatballs and Vegetables

To make your Korean BBQ meatballs and vegetables even more delightful, here are some handy tips to ensure delicious results every time!

• Use fresh ingredients: Fresh veggies and spices not only enhance the flavor but also contribute to better texture and nutrition, making your meal more vibrant and wholesome.

• Don’t overcrowd the pan: Spacing out the meatballs and vegetables allows them to roast evenly, ensuring that everything gets that lovely caramelized exterior without steaming.

• Adjust spice levels: If you or your family prefer milder flavors, feel free to reduce the amount of gochujang or sriracha in both the meatball mixture and sauce. You can always serve extra on the side for those who enjoy a little heat!

• Experiment with veggies: While brussels sprouts and sweet potatoes are fantastic, consider adding other vegetables like bell peppers or carrots for added color and flavor variety.

• Leftovers make great lunches: This dish keeps well in the fridge for a couple of days. Pack leftovers in lunch containers for a quick, reheatable meal during busy weekdays!

How to Serve Korean BBQ Meatballs and Vegetables

Presenting your Korean BBQ meatballs and vegetables beautifully can elevate the dining experience. Here are some ideas on how to serve this delightful dish!

Garnishes

• Sesame seeds: A sprinkle of toasted sesame seeds adds a lovely crunch and enhances the Asian flavor profile of the dish.

• Sliced green onions: Fresh green onions not only add a pop of color but also bring a crisp texture that complements the meatballs perfectly.

Side Dishes

• Steamed rice: A classic pairing, fluffy steamed rice serves as a perfect base for soaking up all that delicious BBQ sauce.

• Fresh Asian slaw: A crunchy slaw made with cabbage, carrots, and a tangy dressing provides a refreshing contrast to the savory meatballs.

• Cucumber salad: Lightly pickled cucumbers add brightness to your plate, balancing out the richness of the meatballs with their crispiness and acidity.

By incorporating these serving suggestions, you’ll create an inviting meal that everyone will love! Enjoy your cooking adventure!

Make Ahead and Storage

This Korean BBQ Meatballs and Vegetables recipe is perfect for meal prep! You can easily make a batch ahead of time, ensuring you have delicious, nutritious meals ready for busy days.

Storing Leftovers

• Allow the meatballs and vegetables to cool completely before storing.
• Place them in an airtight container in the refrigerator.
• Consume within 3-4 days for best quality.

Freezing

• Freeze the meatballs and vegetables separately or together in a freezer-safe container.
• Ensure they are well-sealed to avoid freezer burn.
• They can be frozen for up to 3 months.

Reheating

• For best results, reheat in the oven at 350°F until warmed through (about 15-20 minutes).
• Alternatively, you can microwave them in short intervals, stirring occasionally until heated evenly.

FAQs

Here are some common questions about making Korean BBQ Meatballs and Vegetables:

Can I use ground turkey instead of beef for the meatballs?

Absolutely! Ground turkey is a great alternative and will provide a lighter flavor while still being delicious.

How do I adjust the spice level in Korean BBQ Meatballs and Vegetables?

You can reduce the amount of Gochujang or substitute it with sriracha sauce, which tends to be milder. Taste as you go to find your perfect balance!

What should I serve with Korean BBQ Meatballs and Vegetables?

These meatballs pair wonderfully with steamed rice, quinoa, or even a fresh Asian slaw. Feel free to mix and match based on your preferences!

Can I make Korean BBQ Meatballs and Vegetables ahead of time?

Yes! This recipe is perfect for meal prepping. You can store leftovers or even freeze them for future meals.

Are Korean BBQ Meatballs kid-friendly?

Definitely! The sweet glaze and flavorful ingredients make these meatballs appealing to kids while still being packed with nutrition.

Final Thoughts

I hope you find joy in making these Korean BBQ Meatballs and Vegetables! This dish not only combines wonderful flavors but also brings the family together at mealtime. Whether you’re serving it for dinner or as an appetizer, it’s sure to be a hit. Enjoy every bite, and don’t hesitate to share your experience!