If you’re searching for a weeknight meal that combines savory, sticky-sweet goodness with vibrant vegetables, look no further than these Korean BBQ Meatballs and Vegetables. This delightful dish captures the essence of Korean cuisine with its bold flavors and satisfying textures, making it a perfect option for families or dinner guests alike. Imagine succulent meatballs made from ground beef and laced with aromatic seasonings, paired perfectly with roasted sweet potatoes and Brussels sprouts. The magic lies in the oven-baking process, which caramelizes everything for an incredible depth of flavor.
What makes this recipe even more appealing is its simplicity. With just a handful of ingredients, you can create a meal that’s bursting with flavor without spending hours in the kitchen. The combination of fresh ginger, garlic, and the fiery kick of Gochujang or sriracha delivers an unforgettable taste experience. Plus, you can easily customize the glaze to suit your preference, whether you like it sweeter or spicier. Whether you serve these meatballs with a drizzle of extra sauce or a sprinkle of sesame seeds and scallion greens, you’re guaranteed to impress everyone at the table!
Why You’ll Love This Korean BBQ Meatballs and Vegetables
- Flavor-Packed: The sweet and savory Korean BBQ sauce caramelizes beautifully, enhancing the overall taste.
- Versatile: This dish can be made with different proteins or vegetables, allowing for endless customization.
- Easy Preparation: With everything cooked on a single sheet pan, cleanup is a breeze!
- Healthy Eating: Featuring nutritious veggies like sweet potatoes and Brussels sprouts, this meal is balanced and wholesome.
- Great for Meal Prep: Make it ahead of time and enjoy leftovers throughout the week.
Preparation Phase & Tools to Use
Before diving into the cooking process, it’s important to prepare your kitchen and gather the necessary tools to ensure a hassle-free experience. Start by preheating your oven to 425°F. Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. Once the oven is preheated, chop your sweet potatoes and Brussels sprouts into bite-sized pieces, ensuring they’ll roast evenly.
It’s also vital to have a large mixing bowl ready for combining the meatball ingredients. You might want to use an oven-safe pan for broiling later on, or simply keep using the same sheet pan. Don’t forget to have measuring cups and spoons at your disposal for accurate ingredient prep. Lastly, a saucepan for the Korean BBQ sauce is essential, as this will allow you to achieve that thick, glossy finish we all crave in a good sauce.
Ingredients
- 2 tbsp sesame oil, divided
- 1 lb ground beef
- 2 medium sweet potatoes (about 1 lb), peeled and cubed
- 12 oz Brussels sprouts, halved
- ¼ cup panko breadcrumbs
- ¼ cup milk
- 1 tsp kosher salt
- 2 cloves garlic, minced
- 1 tsp Gochujang or sriracha
- 3 scallions, white and green parts separated
- 1 tsp fresh grated ginger
- ½ cup low sodium soy sauce
- ⅓ cup maple syrup or brown sugar
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 1 tbsp Gochujang or sriracha (more to taste)
- 1 tbsp cornstarch + 1 tbsp water (slurry)
- Optional Toppings: Sesame seeds, chopped green onions (scallion greens)
Instructions
Step 1: Prepare the Oven and Vegetables
Start by preheating your oven to a sizzling 425°F. Line your baking sheet with parchment paper, which will not only make for easy cleanup but will also help your veggies roast evenly. Toss the cubed sweet potatoes and halved Brussels sprouts with 1 tablespoon of sesame oil and sprinkle with kosher salt. Arrange them cut side down to maximize caramelization, and then let them roast in the oven for about 15 minutes.
Step 2: Create the Meatballs
While your veggies are roasting, let’s get to work on the meatballs. In a separate mixing bowl, soak the panko breadcrumbs in milk for about 5 minutes, allowing them to absorb the liquid and soften. Then, to the soaked breadcrumbs, add the ground beef, chopped scallion whites, minced garlic, grated ginger, kosher salt, and your choice of Gochujang or sriracha for that extra kick. Mix everything together with your hands until well combined. Once blended, shape the mixture into about 20 to 22 meatballs, roughly 1½ inches in diameter.
Step 3: Combine and Bake
Once the timer rings for the veggies, carefully remove the sheet pan from the oven. Make sure to place the meatballs into the vacant space on the pan. Drizzle the remaining tablespoon of sesame oil over the meatballs to enhance their flavor. Pop the pan back in the oven, allowing everything to bake together for 14 to 16 minutes, or until the meatballs are cooked through and the veggies are tender and golden.
Step 4: Prepare the Korean BBQ Sauce
While your meatballs and veggies are baking, let’s whip up the Korean BBQ sauce. In a saucepan over medium heat, combine the low-sodium soy sauce, maple syrup or brown sugar, rice vinegar, minced garlic, grated ginger, and additional Gochujang or sriracha. Stir the mixture well and bring it to a boil. Once bubbling, mix the cornstarch with water to create a slurry and slowly pour it into the saucepan, stirring continuously for about 1-2 minutes until the sauce thickens into a luscious glaze.
Step 5: Glaze and Broil
Now that your meatballs are beautifully baked, remove the pan from the oven once more and toss the meatballs in the prepared Korean BBQ sauce to coat them evenly. Put them back onto the sheet pan, then broil on high for another 2 to 3 minutes. This step is essential to achieve that crispy, caramelized exterior we always look for in a good meatball!
Step 6: Serve and Enjoy
Once broiled, take the Pan out of the oven and sprinkle sesame seeds and chopped scallion greens over the dish for a touch of freshness and crunch. Drizzle with extra sauce if desired, and your Korean BBQ Meatballs and Vegetables are ready to serve. Enjoy the burst of flavors in every bite!
Variations
- Protein: Substitute ground beef with ground turkey, chicken, or even plant-based alternatives for a lighter option.
- Vegetables: Feel free to replace Brussels sprouts with broccoli, carrots, or any of your favorite veggies.
- Spices: Adjust the heat level by adding more Gochujang or sriracha or even a pinch of cayenne pepper for an extra kick.
Cooking Notes
- Ensure not to overcrowd the pan while roasting the veggies and cooking the meatballs to allow for even cooking.
- Always check the internal temperature of the meatballs; they should reach 160°F for beef to ensure they are safe to eat.
Serving Suggestions
- Serve over steamed rice or quinoa for a complete meal.
- Pair with a side of kimchi for an authentic Korean experience!
Tips
- To add depth to your meatballs, consider incorporating finely chopped mushrooms or zucchini into the mix.
- For meal prep, divide leftovers into individual containers for easy reheating throughout the week.
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information
- Calories: Approximately 450 per serving
- Protein: About 25g
- Sodium: Roughly 800mg
FAQs
Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatballs and vegetables ahead of time, storing them in the refrigerator for up to 24 hours before baking.
What can I use instead of Gochujang?
If Gochujang is unavailable, sriracha can be a good substitute, though it will alter the flavor slightly. You may also blend red chili powder with sugar to achieve a similar taste.
Can I freeze leftovers?
Yes, these meatballs and vegetables freeze well. Store them in an airtight container for up to three months; just reheat in the oven or microwave when ready to enjoy.
What’s the best way to store leftovers?
Keep any leftovers refrigerated in an airtight container for fresh consumption within 3-4 days. Always reheat thoroughly before serving.
Conclusion
In conclusion, Korean BBQ Meatballs and Vegetables present a delicious and versatile option for busy weekdays or meal prep sessions. Satisfying yet straightforward to make, this recipe offers a delightful balance of flavors and textures that everyone will enjoy. Don’t hesitate to experiment with different proteins or vegetables according to your preferences. We encourage you to try this recipe and share your thoughts in the comments below. Happy cooking!
Print
Korean BBQ Meatballs and Vegetables
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
A delicious and versatile option for busy weekdays, showcasing the bold flavors of Korean BBQ with meatballs and roasted vegetables.
Ingredients
- 2 tbsp sesame oil, divided
- 1 lb ground beef
- 2 medium sweet potatoes (about 1 lb), peeled and cubed
- 12 oz Brussels sprouts, halved
- ¼ cup panko breadcrumbs
- ¼ cup milk
- 1 tsp kosher salt
- 2 cloves garlic, minced
- 1 tsp Gochujang or sriracha
- 3 scallions, white and green parts separated
- 1 tsp fresh grated ginger
- ½ cup low sodium soy sauce
- ⅓ cup maple syrup or brown sugar
- 2 tbsp rice vinegar
- 2 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 1 tbsp Gochujang or sriracha (more to taste)
- 1 tbsp cornstarch + 1 tbsp water (slurry)
- Optional Toppings: Sesame seeds, chopped green onions (scallion greens)
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Toss sweet potatoes and Brussels sprouts with 1 tbsp sesame oil and kosher salt, roast for 15 minutes.
- In a bowl, soak panko in milk, then add ground beef, scallion whites, garlic, ginger, salt, and Gochujang, mix, and form meatballs.
- After veggies are roasted, add meatballs to the pan, drizzle with remaining sesame oil, and bake for 14-16 minutes.
- For the sauce, combine soy sauce, maple syrup, rice vinegar, garlic, ginger, and Gochujang in a saucepan, bring to a boil, and thicken with cornstarch slurry.
- Coat the meatballs in the sauce, broil for 2-3 minutes, then serve with toppings.
Notes
Ensure to not overcrowd the pan while cooking for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 450 kcal
- Sodium: 800 mg
- Protein: 25 g