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Korean BBQ Meatballs and Vegetables

Korean BBQ Meatballs and Vegetables
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If you’re in search of a delightful and comforting dinner option, look no further than these Korean BBQ Meatballs and Vegetables. This easy-to-make dish features savory meatballs infused with the bold flavors of gochujang, complemented by sweet roasted sweet potatoes and brussels sprouts. Perfect for busy weeknights or entertaining guests, this one-pan meal is versatile enough to satisfy picky eaters and impress friends alike. Serve it alongside steamed rice or a refreshing Asian slaw for a complete meal that’s both wholesome and satisfying. Once you try this recipe, it’s sure to become a staple in your kitchen!

Ingredients

Scale
  • 1 lb ground beef
  • 1 lb 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, plus more to taste
  • 1 Tablespoon cornstarch, plus 1 Tbsp water
  • sesame seeds for topping
  • green onion for topping

Instructions

  1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
  2. Toss cubed sweet potatoes and halved brussels sprouts with 1 tablespoon of sesame oil and salt; spread them on one side of the baking sheet.
  3. In a bowl, combine panko bread crumbs and milk; let sit for 5 minutes.
  4. Add ground beef, scallion whites, ginger, garlic, salt, and gochujang to the breadcrumb mixture; mix gently until combined.
  5. Form the mixture into 20-22 meatballs and place on the other side of the baking sheet.
  6. Bake for 15 minutes; then drizzle remaining sesame oil over meatballs and bake for an additional 14-16 minutes until cooked through.
  7. For the sauce, combine soy sauce, maple syrup, rice vinegar, garlic, ginger, gochujang, and cornstarch in a saucepan; cook until thickened.
  8. Toss baked meatballs in the sauce before broiling for 2-3 minutes to caramelize.

Nutrition

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