Korean BBQ Meatballs Vegetables (Print)

Tender meatballs, roasted veggies, sweet-spicy glaze. Korean BBQ flavors in a simple oven-baked dinner.

# What You'll Need:

→ Korean Meatballs & Vegetables

01 - 2 medium sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes
02 - 12 oz brussels sprouts, trimmed and cut in half
03 - 2 tablespoons sesame oil, divided
04 - 1/4 cup panko bread crumbs, gluten-free if needed
05 - 1/4 cup milk
06 - 1 lb ground beef
07 - 3 scallions, thinly sliced and separated (white ends and greens)
08 - 1 teaspoon fresh grated ginger
09 - 2 cloves garlic, minced
10 - 1 teaspoon kosher salt, plus more to taste
11 - 1 teaspoon Gochujang or sriracha sauce

→ Korean BBQ Sauce

12 - 1/2 cup low sodium soy sauce or coconut aminos
13 - 1/3 cup maple syrup or brown sugar
14 - 2 tablespoons rice vinegar
15 - 2 cloves garlic, minced
16 - 2 teaspoons fresh ginger, grated
17 - 1 tablespoon Gochujang or sriracha sauce, plus more to taste
18 - 1 tablespoon cornstarch
19 - 1 tablespoon water

→ Toppings

20 - Sesame seeds
21 - Green onions, thinly sliced

# How to Make It:

01 - Preheat the oven to 425°F and arrange the oven rack to the top position. Gently grease a large baking sheet with olive oil or line with parchment paper.
02 - Place the sweet potatoes and brussels sprouts on one half of the sheet pan. Drizzle with 1 tablespoon of sesame oil and sprinkle with salt. Toss to coat and arrange them in a single layer with the brussels sprouts cut side down. Roast in the oven for 15 minutes.
03 - Add the breadcrumbs to a large bowl and pour the milk on top. Let sit for 5 minutes to hydrate the mixture.
04 - To the breadcrumb mixture, add the ground beef, scallion whites, ginger, garlic, salt, and Gochujang. Mix with clean hands until combined. Form the mixture into 20-22 meatballs, approximately 1 1/2-inch each.
05 - Remove the roasted vegetables from the oven and place the meatballs in a single layer on the other side of the sheet pan. Drizzle with the remaining sesame oil.
06 - Return to the oven and bake for 14-16 minutes, or until the meatballs reach an internal temperature of 165°F, the sweet potatoes are tender, and the brussels sprouts are golden and crispy.
07 - In a medium saucepan, combine soy sauce, maple syrup, rice vinegar, garlic, ginger, and Gochujang. Bring to a boil over medium-high heat. In a small bowl, dissolve cornstarch in water and whisk into the sauce. Cook for 1-2 minutes, stirring constantly, until thickened. Remove from heat and separate 1/3 cup for drizzling.
08 - Add the baked meatballs to the saucepan with the remaining BBQ sauce and toss to coat evenly. Place them back on the baking pan.
09 - Turn the oven to broil and broil the meatballs and vegetables for 2-3 minutes, or until the BBQ sauce bubbles and caramelizes slightly. Serve with the reserved BBQ sauce and garnish with sesame seeds and green onions.

# Additional Notes:

01 - Add more Gochujang or red pepper flakes if spicier flavors are desired.
02 - For an appetizer version, omit the vegetables and serve the meatballs with white rice or on a serving platter.
03 - Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
04 - Cooked meatballs can be frozen for up to 3 months; reheat in a skillet or bake at 350°F until warmed through.

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