Korean BBQ Meatballs and Vegetables

These Korean BBQ Meatballs and Vegetables are bursting with flavor, making them ideal for a quick weeknight dinner or a delightful appetizer. The sweet glaze caramelizes beautifully under the broiler, creating a mouthwatering dish that pairs perfectly with steamed rice or an Asian slaw. Whether for family meals or entertaining guests, this recipe showcases the bold flavors of Korean cuisine while being simple to prepare.

Why You’ll Love This Recipe

• Quick and Easy: This recipe comes together in just 35 minutes, making it perfect for busy weeknights.
• Flavorful Glaze: The sweet and spicy BBQ sauce enhances the meatballs and vegetables, ensuring every bite is packed with taste.
• Versatile Pairing: Serve these meatballs with rice, noodles, or a fresh slaw for a complete meal that fits any occasion.
• Healthy Ingredients: Featuring nutrient-rich vegetables like brussels sprouts and sweet potatoes, this dish is as nutritious as it is delicious.
• Kid-Friendly: The balanced flavors make this meal appealing to both kids and adults alike.

Tools and Preparation

Before you begin cooking, gather the essential tools you’ll need. Having everything ready will streamline the process.

Essential Tools and Equipment

• Baking sheet
• Parchment paper (optional)
• Large mixing bowl
• Medium saucepan
• Cookie scoop

Importance of Each Tool

• Baking sheet: Provides ample space for roasting vegetables and meatballs evenly.
• Large mixing bowl: Essential for combining ingredients without mess while allowing easy mixing.
• Medium saucepan: Perfect for preparing the BBQ sauce, ensuring even heat distribution while cooking.

Ingredients

For the Vegetables

• 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)

For the Meatballs

• 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 BBQ 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
• Green onion

How to Make Korean BBQ Meatballs and Vegetables

Step 1: Preheat the Oven

Preheat your oven to 425°F. Arrange the oven rack to the top position. Lightly grease a large baking sheet with olive oil or line it with parchment paper.

Step 2: Roast the Vegetables

Place the sweet potatoes and brussels sprouts on one half of the baking sheet. Drizzle them with 1 tablespoon of sesame oil and sprinkle salt to taste. Toss everything to coat, then arrange in a single layer with brussels sprouts cut side down. Roast in the preheated oven for about 15 minutes.

Step 3: Prepare the Meatball Mixture

While the vegetables roast, combine breadcrumbs in a large bowl. Pour milk over them and let sit for 5 minutes. Meanwhile, chop scallions and mince garlic; separate scallion whites from greens.

Step 4: Mix Ingredients for Meatballs

To the breadcrumb mixture, add ground beef, chopped scallion whites, ginger, garlic, salt, and Gochujang. Use clean hands to mix until well combined. Form mixture into meatballs using a medium cookie scoop—aim for about 20-22 meatballs total.

Step 5: Add Meatballs to Sheet Pan

After the veggies have roasted for 15 minutes, remove them from the oven. Place meatballs on the other side of the sheet pan in a single layer. Drizzle with remaining sesame oil.

Step 6: Bake Everything Together

Return the pan to the oven and bake for an additional 14-16 minutes until internal temperature reaches 165°F and veggies are golden brown.

Step 7: Make Korean BBQ Sauce

While everything bakes, combine all BBQ sauce ingredients except cornstarch in a medium saucepan over medium-high heat. Bring it to a boil.

Step 8: Thicken Your Sauce

Dissolve cornstarch in water in a small bowl before whisking it into your boiling sauce. Stir continuously until thickened—this should take about 1-2 minutes. Remove from heat but reserve about ⅓ cup for drizzling later.

Step 9: Coat Meatballs with Sauce

Carefully transfer baked meatballs into your saucepan containing BBQ sauce. Toss gently to coat each meatball thoroughly before returning them back onto the baking pan.

Step 10: Broil for Extra Crispiness

Turn your oven broiler on high. Broil meatballs and veggies on high for about 2-3 minutes until BBQ sauce bubbles up nicely, giving everything an irresistible crispness.

Serve hot with reserved BBQ sauce drizzled on top and garnish with sesame seeds and green onions! Enjoy your flavorful Korean BBQ Meatballs and Vegetables!

How to Serve Korean BBQ Meatballs and Vegetables

Serving Korean BBQ meatballs and vegetables can elevate your dining experience. There are numerous delicious ways to present this dish that will impress your family and guests alike.

On a Bed of Rice

• Serve the meatballs and vegetables over a bed of fluffy steamed rice for a satisfying meal. The rice will soak up the flavorful sauce.

In Lettuce Wraps

• For a fresh twist, wrap the meatballs in crisp lettuce leaves. Add some sliced cucumbers and carrots for crunch.

With Asian Slaw

• Pair the dish with a side of Asian slaw, which adds a refreshing contrast to the savory meatballs. The tangy dressing complements the flavors perfectly.

Topped with Sesame Seeds

• Garnish with sesame seeds for added texture and a nutty flavor. This simple touch enhances the presentation as well.

As an Appetizer

• Serve smaller portions as an appetizer during gatherings. Arrange them on skewers for easy handling and dipping into extra sauce.

How to Perfect Korean BBQ Meatballs and Vegetables

To ensure your Korean BBQ meatballs turn out perfectly every time, follow these helpful tips.

• Use Fresh Ingredients: Fresh meat and vegetables enhance the flavor significantly. Choose high-quality ground beef and vibrant produce for the best results.

• Don’t Overmix: When combining ingredients for the meatballs, mix just until incorporated. Overmixing can lead to tough meatballs; keep them tender!

• Make Ahead: Prepare the meatballs ahead of time and refrigerate them before baking. This allows the flavors to meld together beautifully.

• Adjust Spice Levels: Feel free to modify the amount of Gochujang or sriracha based on your heat preference. Start with less if you’re unsure, then add more as needed.

• Use a Meat Thermometer: To ensure food safety, check that your meatballs reach an internal temperature of 165°F before serving.

Best Side Dishes for Korean BBQ Meatballs and Vegetables

Complement your Korean BBQ meatballs with these delightful side dishes that enhance the overall flavor profile of your meal.

1. Coconut Rice: A sweet alternative to plain rice, coconut rice is creamy and fragrant, adding an exotic touch to your plate.

2. Stir-Fried Bok Choy: Lightly sautéed bok choy brings a crunchy texture and subtly sweet flavor that balances the meal perfectly.

3. Kimchi: This fermented side dish adds a spicy kick and probiotics, making it not only tasty but also beneficial for digestion.

4. Roasted Cauliflower: Toss cauliflower florets in sesame oil before roasting for a nutty flavor that pairs beautifully with the meatballs.

5. Miso Soup: A warm bowl of miso soup serves as a comforting addition that complements the bold flavors of your main dish.

6. Cucumber Salad: A cool cucumber salad dressed in rice vinegar provides a refreshing contrast to the rich flavors of Korean BBQ meatballs.

7. Edamame: Lightly salted edamame pods add protein and fiber while being fun to eat as finger food alongside your main course.

8. Zucchini Noodles: For a low-carb option, spiralized zucchini noodles tossed in sesame oil make an excellent vehicle for soaking up sauce while adding freshness.

Common Mistakes to Avoid

Avoiding common mistakes can make your cooking experience smoother and the results more delicious.

• Ignoring the oven temperature: Always preheat your oven to ensure even cooking. A hot oven helps meatballs form a nice crust while keeping them juicy inside.
• Overcrowding the baking sheet: Placing too many meatballs or vegetables on one pan can lead to steaming instead of roasting. Give them space for optimal caramelization.
• Not using fresh ingredients: Fresh garlic and ginger enhance flavor significantly. Dried alternatives won’t provide the same punch in your Korean BBQ meatballs and vegetables.
• Skipping the resting time for meatballs: Allowing meatballs to rest after mixing helps bind the ingredients better, resulting in a firmer texture when cooked.
• Neglecting to taste your sauce: Always taste your Korean BBQ sauce before adding it to ensure it meets your flavor preferences. Adjust sweetness or spice as needed.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Let the dish cool completely before refrigerating.

Freezing Korean BBQ Meatballs and Vegetables

• Freeze in a freezer-safe container for up to 3 months.
• For best results, freeze meatballs and vegetables separately.

Reheating Korean BBQ Meatballs and Vegetables

• Oven: Preheat to 350°F and heat for about 15-20 minutes until warmed through.
• Microwave: Heat in short intervals of 1-2 minutes, stirring between sessions until hot.
• Stovetop: In a skillet over medium heat, add a splash of water or broth and cover until heated through.

Frequently Asked Questions

What is the key ingredient in Korean BBQ Meatballs and Vegetables?

The key ingredient is gochujang, a Korean chili paste that adds depth and flavor to the meatballs.

Can I use other types of ground meat for this recipe?

Yes! You can substitute ground turkey or lamb if you prefer different flavors in your Korean BBQ meatballs and vegetables.

How do I customize my Korean BBQ Meatballs and Vegetables?

Feel free to adjust the spices or add other vegetables like bell peppers or carrots based on your personal preference!

Are these meatballs suitable for meal prep?

Absolutely! These Korean BBQ meatballs and vegetables are great for meal prep, providing balanced nutrition for busy weeks ahead.

Can I make this dish gluten-free?

Yes! Simply use gluten-free panko breadcrumbs and coconut aminos instead of soy sauce for a gluten-free version.

Final Thoughts

These Korean BBQ meatballs and vegetables are not only flavorful but also versatile enough for various occasions. Perfect as a quick weeknight dinner or an impressive appetizer, this recipe can be easily customized with different proteins or veggies based on what you have on hand. Give it a try—you won’t regret it!

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Korean BBQ Meatballs and Vegetables

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• Author: Amelia
• Total Time: 40 minutes
• Yield: Serves approximately 4 people 1x

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Description

Korean BBQ Meatballs and Vegetables are a vibrant and delicious dish that brings the bold flavors of Korean cuisine to your dining table. This quick and easy recipe features tender beef meatballs coated in a sweet and spicy gochujang glaze, perfectly complemented by roasted brussels sprouts and sweet potatoes. Ideal for busy weeknights or as a crowd-pleasing appetizer, this one-pan meal is not only convenient but also packed with nutritious vegetables, making it a family favorite. Serve over rice or toss in fresh lettuce wraps for a delightful twist. Enjoy the tantalizing flavors and satisfying textures with every bite!

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Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 2 medium sweet potatoes
• 12 oz brussels sprouts
• Gochujang (or sriracha sauce)
• Low sodium soy sauce (or coconut aminos)
• Maple syrup (or brown sugar)
• 2 Tablespoons sesame oil
• 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
• 2 Tablespoons rice vinegar
• 1 Tablespoon cornstarch (+ 1 Tbsp water)
• Sesame seeds
• Green onion

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Instructions

1. Preheat oven to 425°F.
2. On a baking sheet, toss sweet potatoes and brussels sprouts with sesame oil and salt. Roast for 15 minutes.
3. In a bowl, combine panko breadcrumbs and milk; let sit. Add ground beef, scallions, ginger, garlic, salt, and gochujang to form meatballs.
4. After veggies roast, add meatballs to the baking sheet; drizzle with sesame oil.
5. Bake for 14-16 minutes until cooked through.
6. While baking, prepare the BBQ sauce in a saucepan; thicken with cornstarch mixed with water.
7. Toss meatballs in BBQ sauce before broiling for crispiness.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Baking
• Cuisine: Korean

Nutrition

• Serving Size: 4 meatballs (approximately 150g)
• Calories: 350
• Sugar: 10g
• Sodium: 680mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 24g
• Cholesterol: 80mg