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Korean BBQ Meatballs and Vegetables

Korean BBQ Meatballs and Vegetables
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Korean BBQ Meatballs and Vegetables are a delightful fusion of sweet and savory flavors that come together effortlessly on a single sheet pan. This recipe is perfect for busy weeknights or special gatherings, bringing the taste of Korean cuisine directly to your table. Tender beef meatballs are glazed with a delicious BBQ sauce made from gochujang and maple syrup, perfectly complemented by roasted brussels sprouts and sweet potatoes. In just 35 minutes, you can whip up this family-friendly meal that’s sure to impress even the pickiest eaters. Plus, it’s great for meal prep, ensuring you have tasty leftovers for easy lunches throughout the week.

Ingredients

Scale
  • 1 lb ground beef
  • 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
  • 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 (+ 1 Tbsp water)
  • sesame seeds and green onion for garnish

Instructions

  1. Preheat your oven to 425°F.
  2. On a baking sheet, spread cubed sweet potatoes and halved brussels sprouts. Drizzle with 1 tablespoon sesame oil and sprinkle salt.
  3. In a bowl, combine panko breadcrumbs with milk; let sit.
  4. Add ground beef, scallion whites, ginger, garlic, salt, and gochujang to breadcrumb mixture; mix gently and form into meatballs.
  5. Arrange meatballs on the baking sheet with veggies; drizzle with remaining sesame oil.
  6. Bake for 20 minutes.
  7. Meanwhile, prepare the sauce: Combine soy sauce, maple syrup, rice vinegar, garlic, ginger, and gochujang in a saucepan until boiling. Mix cornstarch with water; add to sauce to thicken.
  8. Toss baked meatballs in sauce and broil for an additional 2–3 minutes until crispy.

Nutrition

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