Korean BBQ Meatballs with Roasted Vegetables
This recipe features flavorful Korean BBQ meatballs paired with roasted vegetables for a delicious meal.
Equipment
- oven
- Mixing bowl
Ingredients
For the Roasted Vegetables
- 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
For the Korean Meatballs
- ¼ cup panko bread crumbs gluten-free if needed
- ¼ 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 Korean BBQ Sauce
- ½ cup low sodium soy sauce or coconut aminos
- ⅓ 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 Tablespoon water
Toppings
- sesame seeds
- green onion
Instructions
- Preheat the oven to 400°F (200°C). Toss the sweet potatoes and brussels sprouts with 1 tablespoon of sesame oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes.
- In a mixing bowl, combine ground beef, panko breadcrumbs, milk, scallions, ginger, garlic, salt, and Gochujang. Form into meatballs and place on a baking sheet.
- In a saucepan, mix soy sauce, maple syrup, rice vinegar, garlic, ginger, and Gochujang. Simmer for 5 minutes. Mix cornstarch and water, then add to the sauce to thicken.
- Bake the meatballs in the oven for 15-20 minutes until fully cooked.
- Serve the meatballs over roasted vegetables and drizzle with BBQ sauce. Top with sesame seeds and green onion.