Description
A delicious and versatile option for busy weekdays, showcasing the bold flavors of Korean BBQ with meatballs and roasted vegetables.
Ingredients
Scale
- 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