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Sticky and savory with just a bit of heat these Korean BBQ meatballs caramelize under the broiler and soak up the punchy homemade sauce. Their tender texture stands out next to roast brussels sprouts and sweet potatoes all in one easy sheet pan meal. I love how the sweet glaze clings to the meatballs and mingles with every bite of veggie for a dinner that always disappears quickly at my table.
I first made these meatballs on a rushed Tuesday and loved how dinner came together in barely over a half hour. They have since become a go-to for those nights when we want something fun and a little different.
Ingredients
- Sweet potatoes: bring natural sweetness and roast up tender choose ones that are firm and brightly colored
- Brussels sprouts: add crunch and balance the rich meatballs look for tight bright green heads
- Sesame oil: supplies nutty depth use a toasted variety for max flavor
- Panko bread crumbs: create a soft moist meatball grab a quality brand for best texture
- Milk: soaks the breadcrumbs for extra tender meatballs whole or 2 percent both work
- Ground beef: is the meaty base choose 80 or 85 percent lean for juicy results
- Scallions: infuse freshness their greens also make the perfect garnish
- Fresh ginger: gives a zesty pop finely grate it for even flavor
- Garlic: provides punch mince it for even distribution
- Kosher salt: seasons everything evenly a must for both veggies and meat
- Gochujang or sriracha: brings real Korean heat and character use gochujang for classic flavor and control the spice level to taste
- Soy sauce or coconut aminos: delivers umami for the sauce low sodium recommended
- Maple syrup or brown sugar: sweetens the sauce go for real maple syrup if possible
- Rice vinegar: cuts through with acidity for balance
- Cornstarch: thickens the bbq sauce make sure to mix with cold water for lump free texture
- Sesame seeds and extra green onion: for essential crunch and color to finish
Step-by-Step Instructions
- Prep and Roast Vegetables:
- Arrange peeled diced sweet potatoes and halved brussels sprouts on one side of a large baking sheet Drizzle with half the sesame oil and salt then use hands to toss and spread cut side of sprouts down Roast on top rack at high heat for rich browning about 15 minutes
- Make Meatball Mixture:
- Soak panko in milk in a large bowl for five minutes Meanwhile slice scallions separating greens and whites and mince the garlic After the panko mixture absorbs add ground beef scallion whites grated ginger minced garlic kosher salt and gochujang Mix with clean hands until blended but not overworked for most tender meatballs
- Shape and Add Meatballs:
- Form mixture into balls about an inch and a half wide using a scoop to keep them even You should get about twenty to twenty two Place these on the empty side of your roasting sheet Drizzle remaining sesame oil over the meatballs
- Roast Meatballs and Veggies:
- Return sheet pan to oven Bake until veggies are golden and tender and meatballs reach safe internal temperature This takes about fifteen minutes Meatballs should hit one hundred sixty five degrees F and vegetables should have crispy edges
- Prepare Korean BBQ Sauce:
- While baking combine soy sauce or coconut aminos maple syrup or sugar rice vinegar garlic ginger and gochujang in a medium saucepan Bring to a fast boil over medium high heat
- Thicken the Sauce:
- Dissolve cornstarch completely in water Stir this slurry into the simmering BBQ sauce Keep stirring until glossy and thick about two minutes Pour off about one third cup to use as a drizzle
- Coat and Broil Meatballs:
- Add baked meatballs to the saucepan toss to coat then return them to the sheet pan for a final broil Turn oven to broil and heat another two to three minutes until meatballs are sticky glazed and veggies are browned
- Serve and Garnish:
- Transfer to plates or platters Drizzle with reserved bbq sauce and finish with green onions and sesame seeds
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Gochujang is the ingredient that keeps everyone coming back It adds a signature heat and fermented depth without overpowering I once watched my mom discover it for the first time and now there is always a tub in her fridge thanks to this recipe
Storage Tips
Leftover meatballs and veggies keep well for up to four days in a sealed container Store sauce separately if possible for best texture For longer storage cool meatballs thoroughly and freeze on a lined tray then bag for up to three months This makes weeknight dinners as easy as reheating in a skillet or oven
Ingredient Substitutions
Swap sweet potatoes for cubed butternut squash or carrots if desired Ground turkey or chicken also work instead of beef for a lighter version Coconut aminos makes this dish gluten free and lower in sodium just use in place of soy sauce Breadcrumbs can be gluten free if needed
Serving Suggestions
Serve these meatballs over steamed rice for a classic pairing or pile them on top of a crunchy Asian style slaw for extra veggies They also shine as a party snack with toothpicks or tucked inside lettuce leaves for a casual hand held bite
Korean BBQ Traditions
Korean BBQ loves bold heat and sweet savory marinades Gochujang chili paste is a kitchen staple in Korea and bringing it to this recipe makes a fun approachable twist on traditional barbecue Inspired by evenings at my favorite Korean grill spot this dish fills my kitchen with those same mouthwatering scents
Recipe FAQs
- → How spicy are the Korean BBQ meatballs?
The heat level depends on the amount of gochujang or sriracha used. Adjust to your preference for mild or spicy.
- → Can I substitute ground beef with another protein?
Yes, ground chicken or turkey work well for a lighter texture and still absorb the flavors of the sauce nicely.
- → What side dishes pair best with these meatballs?
Steamed jasmine rice, Asian-style slaw, or quick cucumber pickles are excellent complements for a full meal.
- → How do I achieve crispy brussels sprouts?
Cut brussels sprouts in half and arrange cut side down on the pan. Roasting at high heat makes them crispy and golden.
- → Can the meatballs be frozen after cooking?
Yes, let them cool, then freeze on a lined sheet before transferring to a freezer bag for up to three months.
- → What does gochujang add to the dish?
Gochujang brings a distinctive, savory heat and subtle sweetness, enhancing the overall flavor profile of the meal.