Name: Korean BBQ Meatballs and Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Korean
Ingredients: 2 medium sweet potatoes, 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); 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; Sesame seeds; Green onion

Korean BBQ Meatballs and Vegetables

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Indulge in the delightful flavors of Korean BBQ Meatballs and Vegetables, a dish that delivers comfort and satisfaction in every bite. This one-pan wonder features savory beef meatballs glazed in a sweet and spicy sauce, accompanied by crispy brussels sprouts and tender sweet potatoes. Perfect for busy weeknights or special gatherings, this easy-to-make recipe requires minimal cleanup while offering maximum flavor. With just 20 minutes of prep time, you can serve up a wholesome meal that’s sure to impress your family and friends. Enjoy these Korean BBQ Meatballs as a hearty main dish paired with rice or slaw, making it a versatile addition to your dinner repertoire.

Author: Bellamy
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 4
Category: Main
Method: Baking
Cuisine: Korean

Ingredients

Scale

2 medium sweet potatoes, 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)
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
Sesame seeds
Green onion

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Instructions

Preheat your oven to 425°F.
On a baking sheet, toss cubed sweet potatoes and halved brussels sprouts with sesame oil and salt. Roast for 15 minutes.
In a bowl, soak panko breadcrumbs in milk for 5 minutes. Add ground beef, scallion whites, ginger, garlic, salt, and Gochujang; mix well.
Form into 20-22 meatballs and add them to the baking sheet with roasted vegetables after their initial bake.
Bake everything together for an additional 14-16 minutes until cooked through.
Prepare the BBQ sauce by heating soy sauce, maple syrup, rice vinegar, garlic, ginger, and Gochujang in a saucepan until boiling. Thicken with cornstarch mixed with water.
Toss meatballs in the BBQ sauce before broiling for an extra crisp finish.

Nutrition

Serving Size: 1 meatball with vegetables (approximately 200g)
Calories: 350
Sugar: 10g
Sodium: 600mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 6g
Protein: 20g
Cholesterol: 70mg

Find it online: https://besthotrecipes.com/korean-bbq-meatballs-and-vegetables/