Korean BBQ Meatballs and Vegetables

If you’re looking for a cozy dinner that’s bursting with flavor, these Korean BBQ Meatballs and Vegetables are just what you need! This recipe has become a staple in my home because it’s not only delicious but also incredibly easy to whip up. The combination of the savory meatballs, sweet glaze, and roasted veggies creates a comforting meal that feels special yet is perfect for those busy weeknights.

Whether you’re cooking for your family or hosting friends, this dish is versatile enough to impress everyone at the table. Plus, it pairs wonderfully with steamed rice or a fresh Asian slaw. Trust me, once you try these Korean BBQ Meatballs and Vegetables, they’ll become a favorite in your household too!

Why You’ll Love This Recipe

• Quick and Easy: This dish comes together in about 35 minutes, making it perfect for any night of the week.
• Family-Friendly: With its sweet and savory flavors, it’s sure to please even picky eaters!
• One-Pan Wonder: Roasting everything on one sheet pan means less cleanup for you—who doesn’t love that?
• Make-Ahead Friendly: Prep the meatballs ahead of time for an easy dinner option later in the week.
• Customizable: Feel free to swap out vegetables or adjust seasonings to fit your family’s taste.

Ingredients You’ll Need

Let’s gather some simple and wholesome ingredients that will make this dish shine! You might already have some of these essentials in your pantry. Here’s what you’ll need:

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 Korean 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, plus more to taste
• 1 Tablespoon cornstarch, plus 1 Tbsp water

Toppings

• Sesame seeds
• Green onion

Variations

One of the best things about this recipe is its flexibility. You can easily adapt it based on what you have on hand or your personal preferences!

• Swap the protein: Use ground turkey or chicken instead of beef for a lighter option.
• Add more veggies: Toss in bell peppers or zucchini for extra nutrition and flavor.
• Make it spicy: Increase the amount of Gochujang or add red pepper flakes if you love heat.
• Gluten-free alternative: Use gluten-free panko breadcrumbs and ensure your soy sauce is gluten-free.

How to Make Korean BBQ Meatballs and Vegetables

Step 1: Preheat the Oven

First things first—preheat your oven to 425°F. Arranging the oven rack to the top position will help get those meatballs nice and crispy later. While it’s heating up, gently grease a large baking sheet with olive oil or line it with parchment paper.

Step 2: Roast the Veggies

Place your sweet potatoes and brussels sprouts on one half of the sheet pan. Drizzle them with 1 tablespoon of sesame oil and sprinkle with salt. Toss everything well to coat before arranging them in a single layer, cut side down for those brussels sprouts. Roasting them for 15 minutes allows their natural sweetness to shine through.

Step 3: Make the Meatball Mixture

While those veggies are roasting away, let’s prepare our meatballs! In a large bowl, combine the panko bread crumbs and milk. Let it sit for about 5 minutes—it helps keep our meatballs moist. Now’s a great time to chop up those scallions and mince some garlic!

Step 4: Form the Meatballs

To your breadcrumb mixture, add ground beef, scallion whites, ginger, garlic, salt, and Gochujang. Mix everything with clean hands until combined—it’s important not to overmix as we want tender meatballs! Using a medium cookie scoop, form about 20-22 meatballs.

Step 5: Bake It All Together

After removing those lovely veggies from the oven, place your meatballs on the other side of the sheet pan. Drizzle with remaining sesame oil before returning everything to bake for another 14-16 minutes. Make sure they reach an internal temperature of 165°F!

Step 6: Prepare the Korean BBQ Sauce

While everything bakes away nicely, let’s make that delicious Korean BBQ sauce! In a saucepan over medium-high heat, combine all ingredients except cornstarch until boiling. Mix cornstarch with water in a small bowl until dissolved; then whisk it into the sauce until thickened.

Step 7: Coat & Broil

Carefully remove your baked meatballs from the pan and toss them in that luscious BBQ sauce before placing them back on the baking sheet. Turn on your broiler and let everything bubble away for just 2-3 minutes—this step gives that gorgeous caramelization we all love!

Step 8: Serve & Enjoy

Finally, serve your Korean BBQ Meatballs and Vegetables hot from the oven! Drizzle with any remaining BBQ sauce and sprinkle generously with green onions and sesame seeds.

Now you’re all set to enjoy this amazing meal filled with flavor! Happy cooking!

Pro Tips for Making Korean BBQ Meatballs and Vegetables

Creating the perfect Korean BBQ meatballs and vegetables is all about attention to detail and a bit of love in the kitchen. Here are some helpful tips to take your dish to the next level!

• Use fresh ingredients: Fresh vegetables and herbs will enhance the flavors tremendously, making your meal not only tastier but also more vibrant and appealing.

• Don’t skip the browning step: Broiling the meatballs at the end creates that delicious caramelized crust, which adds texture and intensifies the flavor of your dish.

• Adjust spice levels to taste: If you’re sensitive to spice, start with less gochujang and add more if you like it hotter. This way, everyone can enjoy it based on their personal preference.

• Mix with care: When forming your meatballs, mix just until combined. Overmixing can lead to tough meatballs, while gentle handling keeps them tender and juicy.

• Experiment with veggies: Feel free to swap in other vegetables you have on hand! Carrots, bell peppers, or snap peas work wonderfully alongside sweet potatoes and brussels sprouts.

How to Serve Korean BBQ Meatballs and Vegetables

Presentation is key when serving this delicious dish! With its vibrant colors and delightful textures, there are many ways to make it visually appealing. Here are some ideas for serving:

Garnishes

• Sesame seeds: A sprinkle of toasted sesame seeds adds a lovely crunch and enhances the dish’s visual appeal.
• Chopped green onions: Fresh green onions not only brighten up the presentation but also add a fresh, mild onion flavor that complements the meatballs beautifully.
• Sliced chili peppers: For an extra kick, consider adding some thinly sliced chili peppers on top. They provide color and a spicy bite for those who dare!

Side Dishes

• Steamed rice: A classic pairing that soaks up the delicious sauce from the meatballs, making each bite even more satisfying.
• Asian slaw: A refreshing side made from cabbage, carrots, and a tangy dressing. It provides a crunchy contrast to the tender meatballs.
• Kimchi: This traditional fermented side offers a spicy and tangy flavor that complements the sweetness of the BBQ sauce beautifully.
• Cucumber salad: A light option featuring cucumbers tossed in rice vinegar. It’s crisp and refreshing—perfect for balancing out richer flavors.

Enjoy crafting your plate of Korean BBQ meatballs and vegetables; it’s sure to be a hit at dinner time!

Make Ahead and Storage

This Korean BBQ Meatballs and Vegetables recipe is perfect for meal prep! You can easily make it ahead of time, allowing you to enjoy delicious, homemade meals throughout the week.

Storing Leftovers

• Store any leftovers in an airtight container in the refrigerator.
• The meatballs and vegetables will keep well for up to 3 days.
• To keep them fresh, try to separate the meatballs from the vegetables if possible.

Freezing

• Allow the meatballs and veggies to cool completely before freezing.
• Place them in a freezer-safe container or bag, removing as much air as possible.
• They can be frozen for up to 3 months. When ready to eat, simply thaw in the refrigerator overnight.

Reheating

• For best results, reheat in the oven at 350°F for about 15 minutes until warmed through.
• Alternatively, you can microwave them on medium power for about 2-3 minutes, stirring halfway through.
• If reheating from frozen, add extra time as necessary until heated thoroughly.

FAQs

If you’re curious about this recipe or need more details, here are some common questions!

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

Absolutely! Feel free to swap in your favorite veggies like bell peppers or green beans. Just ensure they have similar cooking times for best results.

How do I make Korean BBQ Meatballs and Vegetables healthier?

To make this dish healthier, consider using lean ground beef or swapping sweet potatoes with other root vegetables. You can also reduce the amount of sauce used.

Can I prepare Korean BBQ Meatballs and Vegetables ahead of time?

Yes! This recipe is great for meal prep. You can cook everything ahead of time and store it in the fridge or freezer for quick meals later.

What can I serve with Korean BBQ Meatballs and Vegetables?

These meatballs pair wonderfully with steamed rice or a refreshing Asian slaw. They also shine as an appetizer at gatherings!

Final Thoughts

I hope you enjoy making these Korean BBQ Meatballs and Vegetables as much as I do! The blend of flavors creates a delightful dish that will surely impress your family or guests. Whether it’s a quick weeknight dinner or a special occasion, this recipe is sure to bring smiles around the table. Happy cooking!