Korean BBQ Meatballs and Vegetables

If you’re looking for a delicious, easy meal that will impress your family or friends, you’ve come to the right place! These Korean BBQ Meatballs and Vegetables are a perfect blend of sweet and savory flavors, and they come together quickly on a single sheet pan. Whether it’s a busy weeknight or a special gathering, this dish shines bright on any table. The rich taste of the meatballs combined with crispy brussels sprouts and sweet potatoes makes this recipe a favorite in my home.

What I love most about these Korean BBQ Meatballs and Vegetables is how versatile they are. You can whip them up in just 35 minutes, and they’re great for meal prep! Plus, they’re kid-friendly, making them an ideal choice for family dinners. Let’s dive into why you’ll fall in love with this recipe!

Why You’ll Love This Recipe

• Quick and Easy: With just 20 minutes of prep time, this recipe is perfect for those hectic evenings.
• Family-Friendly: Kids enjoy the sweet glaze on the meatballs, while adults will love the flavorful veggies.
• One-Pan Wonder: No need to fuss over multiple pots and pans—everything cooks together on one baking sheet!
• Flavorful Ingredients: The combination of gochujang and maple syrup creates a delightful glaze that’s hard to resist.
• Make Ahead: Perfect for meal prep! Just store leftovers in the fridge for easy lunches throughout the week.

Ingredients You’ll Need

This recipe uses simple, wholesome ingredients you can easily find at your local grocery store. Each component adds its own unique flavor to create a delightful meal experience.

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 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 (+ 1 Tbsp water)

Toppings

• sesame seeds and green onion

Variations

This recipe is incredibly flexible! Feel free to make adjustments based on your preferences or what you have on hand.

• Swap the protein: Use ground chicken or turkey instead of beef for a lighter option.
• Change up the veggies: Broccoli or green beans are great alternatives if you want to switch things up.
• Add some spice: If you like heat, toss in some chopped jalapeños with your veggies before roasting.
• Make it vegetarian: Substitute the ground beef with lentils or chickpeas for a plant-based version.

How to Make Korean BBQ Meatballs and Vegetables

Step 1: Preheat Your Oven

Preheating your oven to 425°F ensures that everything cooks evenly from start to finish. It also helps achieve that beautiful caramelization on both the meatballs and vegetables as they roast.

Step 2: Prepare the Vegetables

Spread your sweet potatoes and brussels sprouts onto one side of your baking sheet. Drizzle them with sesame oil and sprinkle some salt. Tossing them well helps every piece get coated, leading to perfectly roasted veggies that are crispy on the outside yet tender inside.

Step 3: Mix Up the Meatball Mixture

While those veggies roast away, combine panko breadcrumbs with milk in a large bowl. Let it sit so they absorb all that liquid—this step keeps your meatballs nice and moist! Chop up those scallions while you wait; separating the whites from the greens gives great texture when added later.

Step 4: Form Your Meatballs

Add ground beef along with scallion whites, ginger, garlic, salt, and Gochujang into your breadcrumb mixture. Mixing with clean hands is key—feel free to get messy! Forming them into uniform balls ensures even cooking throughout their baking time.

Step 5: Bake Together

Once your veggies have had their first roast session, add those lovely meatballs alongside them on the baking sheet. A drizzle of remaining sesame oil adds extra flavor as they bake together beautifully.

Step 6: Whip Up That BBQ Sauce

While everything bakes away, it’s time to make that delectable Korean BBQ sauce. Combine all ingredients except cornstarch in a saucepan over medium-high heat until boiling—it smells heavenly! Then whisk together cornstarch with water until dissolved before adding it into the mix; this thickens your sauce up perfectly!

Step 7: Coat & Broil

After baking comes my favorite part—coating those meatballs in sauce! Carefully toss them back into their savory bath before placing everything back onto that baking sheet. Broiling adds an extra touch of crispiness; just keep an eye on it so nothing gets too charred!

Step 8: Serve & Enjoy

With everything beautifully cooked and coated in mouthwatering barbecue goodness, serve these Korean BBQ Meatballs and Vegetables topped with sesame seeds and sliced green onions. Enjoy every last bite—it’s hard not to go back for seconds!

Pro Tips for Making Korean BBQ Meatballs and Vegetables

Making these Korean BBQ meatballs and vegetables is a breeze, especially with a few handy tips to guide you along the way!

• Use fresh ingredients: Fresh herbs and vegetables will enhance the overall flavor of your dish. Fresh scallions, ginger, and garlic have a vibrant taste that dried alternatives simply can’t match.
• Don’t overcrowd the pan: Giving your meatballs and veggies enough space on the baking sheet ensures they roast evenly and get that beautiful caramelization. This adds extra flavor and texture to your dish.
• Adjust sweetness to your taste: If you prefer a sweeter glaze, feel free to add more maple syrup or brown sugar than the recipe suggests. Tasting as you go allows you to customize the dish to your family’s preferences!
• Make ahead for meal prep: You can prepare the meatballs in advance and store them in the refrigerator for up to 24 hours. This makes it easy to have a delicious meal ready during busy weeknights.
• Experiment with veggies: Don’t hesitate to swap out brussels sprouts or sweet potatoes for other vegetables like broccoli or green beans. This recipe is versatile, so feel free to use whatever seasonal produce you have on hand!

How to Serve Korean BBQ Meatballs and Vegetables

Presentation can make all the difference when serving this flavorful dish! Here are some ideas to elevate your dining experience.

Garnishes

• Sesame seeds: A sprinkle of sesame seeds adds a delightful crunch and enhances the Asian-inspired theme of the meal.
• Chopped green onions: Freshly chopped green onions not only add a pop of color but also bring an aromatic freshness that complements the richness of the meatballs.
• Red chili flakes: For those who like a bit of heat, a dash of red chili flakes can add an exciting kick.

Side Dishes

• Steamed rice: A classic companion, steamed jasmine or brown rice perfectly balances the flavors of the meatballs while soaking up extra sauce.
• Asian slaw: A refreshing mix of shredded cabbage, carrots, and sesame dressing provides a crunchy contrast that brightens up your plate.
• Cucumber salad: Lightly pickled cucumbers tossed with rice vinegar and sesame oil offer a crisp, cool side that pairs beautifully with hearty meatballs.
• Stir-fried bok choy: Sautéed bok choy with garlic brings in some greens, adding both nutrition and texture while complementing the main dish’s flavors.

With these tips for serving and garnishing, your Korean BBQ meatballs and vegetables will not only be delicious but also visually appealing! Enjoy your cooking adventure!

Make Ahead and Storage

This recipe for Korean BBQ Meatballs and Vegetables is perfect for meal prep! You can easily prepare the meatballs and veggies in advance, making weeknight dinners a breeze.

Storing Leftovers

• Allow leftovers to cool completely before transferring them to an airtight container.
• Store in the refrigerator for up to 3 days.
• If you want to keep them longer, consider freezing!

Freezing

• Place cooled meatballs and vegetables in freezer-safe containers or bags.
• Label with the date and contents; they can be frozen for up to 3 months.
• For best results, freeze the BBQ sauce separately.

Reheating

• Thaw overnight in the refrigerator if frozen.
• Reheat in the oven at 350°F until warmed through (about 15-20 minutes).
• You can also microwave individual portions for 1-2 minutes, stirring halfway through.

FAQs

If you’re curious about this delightful dish, here are some common questions that might help!

Can I use different vegetables with Korean BBQ Meatballs and Vegetables?

Absolutely! Feel free to substitute the brussels sprouts and sweet potatoes with your favorite veggies like bell peppers, broccoli, or carrots. Just adjust the roasting time accordingly.

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

To make this recipe gluten-free, simply use gluten-free panko breadcrumbs and ensure your soy sauce is gluten-free or switch to coconut aminos.

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

These meatballs are versatile! They pair wonderfully with steamed rice, a fresh Asian slaw, or even a light cucumber salad to balance out the flavors.

How do I ensure my Korean BBQ Meatballs turn out juicy?

Make sure not to overmix the meatball mixture when combining ingredients. This keeps them tender. Additionally, using breadcrumbs soaked in milk helps retain moisture.

Final Thoughts

I hope you find joy in making these flavorful Korean BBQ Meatballs and Vegetables! They’re a fantastic option for a quick weeknight dinner or when you want to impress guests without spending hours in the kitchen. Enjoy every bite of this delicious meal and don’t forget to share your experience! Happy cooking!