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Korean BBQ Meatballs with Roasted Vegetables

Tender meatballs coated in sticky Korean BBQ sauce, baked alongside roasted sweet potatoes and Brussels sprouts on one sheet pan.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Asian, Korean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium sweet potatoes about 1 lb, peeled and cut into 1-inch cubes
  • 12 oz Brussels sprouts trimmed and halved
  • 2 tbsp sesame oil divided
  • 1/4 cup panko bread crumbs gluten-free if needed
  • 1/4 cup milk
  • 1 lb ground beef 85/15 blend recommended
  • 3 scallions thinly sliced, white and green parts separated
  • 1 tsp fresh grated ginger
  • 2 cloves garlic minced
  • 1 tsp kosher salt plus more to taste
  • 1 tsp Gochujang or sriracha sauce
  • 1/2 cup low sodium soy sauce or coconut aminos
  • 1/3 cup maple syrup or brown sugar
  • 2 tbsp rice vinegar
  • 2 cloves garlic minced, for sauce
  • 2 tsp fresh ginger grated, for sauce
  • 1 tbsp Gochujang or sriracha sauce for sauce, plus more to taste
  • 1 tbsp cornstarch
  • 1 tbsp water for cornstarch slurry
  • sesame seeds for topping
  • green onions for topping

Equipment

  • Large baking sheet
  • Large mixing bowl
  • medium saucepan
  • cookie scoop
  • whisk

Method
 

  1. Preheat the oven to 425°F and arrange the oven rack to the top position. Gently grease a large baking sheet with olive oil or line with parchment paper.
  2. Place the sweet potatoes and Brussels sprouts on one half of the sheet pan. Drizzle with 1 tablespoon of sesame oil and sprinkle with salt to taste. Toss to coat and arrange them in a single layer with the Brussels sprouts cut side down. Roast in the preheated oven for 15 minutes.
  3. While the vegetables are roasting, add the breadcrumbs to a large bowl and pour the milk on top. Let it sit for 5 minutes. Chop the scallions and garlic, separating the scallion white from the green ends. Mince the white bulb ends and save the green ends for garnish.
  4. To the breadcrumb mixture, add the beef, scallion whites, ginger, garlic, salt, and Gochujang. Use clean hands to mix until well combined. Use a medium cookie scoop to form the meatballs into 1 1/2-inch portions. You should have 20-22 meatballs.
  5. Remove the vegetables from the oven and place the meatballs in a single layer on the other side of the sheet pan. Drizzle with the remaining sesame oil.
  6. Bake for 14-16 minutes, or until the internal temperature reaches 165°F and the sweet potatoes are tender and the Brussels sprouts are golden and crispy.
  7. While they're baking, make the Korean BBQ sauce. Combine the soy sauce, maple syrup, rice vinegar, garlic, ginger, and Gochujang in a medium saucepan and bring to a boil over medium-high heat.
  8. Combine the cornstarch and water in a small bowl until dissolved and whisk it into the BBQ sauce. Continue to stir and boil for 1-2 minutes, until thickened. Remove from heat and separate 1/3 cup to a separate bowl for drizzling.
  9. Carefully remove the baked meatballs from the pan and add them to the saucepan with the BBQ sauce and toss to coat. Place them back on the baking pan.
  10. Turn the oven to broil and broil the meatballs and vegetables for 2-3 minutes, until the BBQ sauce bubbles and the potatoes get slightly crispy. Serve with the remaining BBQ sauce and sprinkle with green onions and sesame seeds.

Notes

Gochujang brings warmth and heat but can be adjusted or replaced with sriracha. Soak breadcrumbs in milk for moist meatballs. Can swap vegetables with butternut squash, carrots, broccoli or green beans. For appetizer style, skip veggies and serve with toothpicks.
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