Korean BBQ Meatballs and Vegetables

If you’re looking for a cozy dinner that’s both delicious and easy to make, you’ve come to the right place! These Korean BBQ Meatballs and Vegetables are one of my go-to recipes for busy weeknights or when I want to impress family and friends without spending hours in the kitchen. The combination of sweet, spicy meatballs paired with crispy brussels sprouts and tender sweet potatoes creates a meal that’s not only satisfying but also packed with flavor.

What makes this dish extra special is how effortlessly it all comes together on one sheet pan. You’ll love the sweet glaze that caramelizes beautifully under the broiler, making it perfect for any occasion—from casual family dinners to festive gatherings. Trust me, once you try these Korean BBQ Meatballs and Vegetables, they’ll become a beloved staple in your home!

Why You’ll Love This Recipe

• Quick to prepare: With just 20 minutes of prep time, you can have a wholesome dinner on the table in no time.
• Family-friendly flavors: The sweet and spicy profile makes these meatballs a hit with kids and adults alike!
• One-pan wonder: Easy cleanup is a bonus when everything cooks together on a single baking sheet.
• Versatile sides: Pair them with rice or fresh slaw for a complete meal that suits any palate.
• Meal prep friendly: Make extra meatballs for lunches throughout the week or freeze for later!

Ingredients You’ll Need

Let’s gather our simple, wholesome ingredients! Each one plays an important role in bringing out that delightful Korean BBQ flavor. Here’s what you’ll need:

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 BBQ 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 mix things up based on what you have on hand or your personal preferences.

• Swap the protein: Try using ground turkey or chicken instead of beef for a lighter option.
• Add different veggies: Bell peppers or broccoli would work beautifully roasted alongside the meatballs.
• Make it spicy: If you love heat, add extra Gochujang or some chopped red chili peppers to the meatball mixture.
• Try alternative grains: Serve with quinoa or cauliflower rice for a grain-free option.

How to Make Korean BBQ Meatballs and Vegetables

Step 1: Preheat Your Oven

Start by preheating your oven to 425°F. This ensures that your veggies roast perfectly while you prepare everything else. It’s essential to get that nice caramelization going!

Step 2: Roast the Veggies

Arrange the sweet potatoes and brussels sprouts on one half of your baking sheet. Drizzle with 1 tablespoon of sesame oil and sprinkle with salt. Toss them well so they’re evenly coated. Placing them cut side down helps achieve that crispy texture we all love. Roast them for about 15 minutes while we get started on those flavorful meatballs!

Step 3: Prepare the Meatball Mixture

In a large bowl, mix your panko breadcrumbs with milk and let them soak for about five minutes. This step keeps the meatballs moist! While it sits, chop your scallions—remember to keep those green tops aside for garnish later.

Step 4: Form the Meatballs

Once your breadcrumb mixture has soaked, add in ground beef, scallion whites, ginger, garlic, salt, and Gochujang. Use clean hands to mix everything until it’s well combined; this is where all those flavors come together! Use a medium cookie scoop to form about 20-22 meatballs.

Step 5: Bake Everything Together

Take out your roasting veggies after their initial bake, then place the meatballs on the other side of the baking sheet. Drizzle with remaining sesame oil before popping it back into the oven for another 14-16 minutes until everything is cooked through.

Step 6: Make the BBQ Sauce

While everything bakes away, grab a medium saucepan to combine all of your BBQ sauce ingredients (except cornstarch) over medium-high heat until boiling. This will create an aromatic sauce full of flavor!

Step 7: Thicken Your Sauce

Mix cornstarch with water in a small bowl until dissolved before whisking into your bubbling BBQ sauce. Stir continuously until it thickens up nicely—this will give your meatballs that irresistible glaze!

Step 8: Coat Your Meatballs

Once baked, carefully toss those beautiful meatballs in your thickened BBQ sauce before placing them back on the baking pan.

Step 9: Broil for Extra Crispiness

Finally, switch your oven settings to broil and give everything an extra two to three minutes under high heat. Keep an eye on it—this step will bubble up that sauce even more while crisping up those potatoes just right.

Now you’re ready to plate up these delightful Korean BBQ Meatballs and Vegetables! Don’t forget to drizzle with any remaining sauce and sprinkle those green onions and sesame seeds on top for some added flair! Enjoy every bite!

Pro Tips for Making Korean BBQ Meatballs and Vegetables

Making Korean BBQ meatballs and vegetables is a fun and rewarding experience, and with these simple tips, you can elevate your dish to restaurant-quality!

• Use fresh ingredients: Fresh scallions, ginger, and garlic will enhance the flavors of your meatballs and sauce. Freshness makes a noticeable difference in taste!

• Don’t overcrowd the pan: When roasting the vegetables and meatballs, space them out on the baking sheet. This allows for even cooking and helps achieve that delightful crispiness on the brussels sprouts.

• Adjust spice levels: Feel free to modify the amount of Gochujang or sriracha based on your heat preference. This recipe is versatile, so tailor it to suit your family’s taste!

• Let the breadcrumbs soak: Allowing the breadcrumbs to soak in milk for a few minutes before mixing helps to create moisture in the meatballs. This results in a tender, juicy texture that everyone will love.

• Broil for extra caramelization: Broiling at the end adds an irresistible char and depth of flavor. Keep an eye on them so they don’t burn—just enough to bubble up is perfect!

How to Serve Korean BBQ Meatballs and Vegetables

Presenting your Korean BBQ meatballs and vegetables beautifully can turn a simple dinner into a special occasion. Here are some ideas to inspire you!

Garnishes

• Sesame seeds: A sprinkle of sesame seeds not only adds a nice crunch but also enhances the visual appeal of your dish.
• Chopped green onions: The fresh green tops provide color contrast and a burst of flavor that complements the sweet soy glaze.
• Lime wedges: A squeeze of lime just before serving brightens up the dish with a zesty freshness.

Side Dishes

• Steamed jasmine rice: This fluffy rice is perfect for soaking up all that delicious sauce from the meatballs. It’s light yet filling!
• Asian slaw: A crunchy slaw made with cabbage, carrots, and a light vinaigrette adds brightness and balances out the richness of the meatballs.
• Cucumber salad: Refreshing cucumber slices drizzled with rice vinegar make for a crisp bite that contrasts beautifully with warm meatballs.
• Pickled veggies: Quick-pickled daikon or carrots offer a tangy crunch that complements the sweet flavors of the meatballs wonderfully.

With these garnishes and side dishes, you can create a vibrant meal that’s sure to impress! Enjoy every bite of your delicious Korean BBQ meatballs and vegetables!

Make Ahead and Storage

This Korean BBQ Meatballs and Vegetables recipe is perfect for meal prep! You can easily make a big batch ahead of time, ensuring you have delicious, healthy dinners ready to go throughout the week.

Storing Leftovers

• Place leftover meatballs and vegetables in an airtight container.
• Refrigerate within two hours of cooking for optimal freshness.
• Consume within 3-4 days for the best taste and quality.

Freezing

• Allow the meatballs and vegetables to cool completely before freezing.
• Use freezer-safe containers or bags to store portions separately.
• They can be frozen for up to 3 months. Label each container with the date for easy reference.

Reheating

• Thaw frozen meatballs and veggies in the refrigerator overnight before reheating.
• Reheat in the oven at 350°F for about 15-20 minutes until heated through.
• Alternatively, you can use a microwave on medium power in 1-minute intervals until warm.

FAQs

Here are some common questions about this delightful recipe!

Can I use ground turkey instead of beef for Korean BBQ Meatballs and Vegetables?

Absolutely! Ground turkey is a great alternative that will maintain the flavor profile. Just ensure it’s cooked through to an internal temperature of 165°F.

What side dishes pair well with Korean BBQ Meatballs and Vegetables?

These meatballs are fantastic with steamed rice, fresh Asian slaw, or even a simple cucumber salad. The options are endless!

How do I make Korean BBQ Meatballs and Vegetables gluten-free?

You can easily make this dish gluten-free by using gluten-free panko breadcrumbs and coconut aminos instead of soy sauce.

Can I add other vegetables to this recipe?

Definitely! Feel free to mix in your favorite veggies like bell peppers, carrots, or snap peas for added color and nutrition.

Final Thoughts

I hope you find joy in making these Korean BBQ Meatballs and Vegetables! This recipe is not only packed with flavor but also brings a delightful blend of textures to your table. Whether it’s a busy weeknight dinner or a fun gathering with friends, these meatballs are sure to impress. Enjoy every bite, and don’t hesitate to share your experience—I can’t wait to hear how they turn out!