Korean BBQ Meatballs and Vegetables

These Korean BBQ Meatballs and Vegetables are the perfect blend of flavor and convenience. With a sweet, caramelized glaze and a side of crispy brussels sprouts and tender sweet potatoes, this dish makes for an all-in-one dinner that’s great for any occasion. Whether you’re looking for a quick weeknight meal or an impressive appetizer for guests, these meatballs deliver deliciousness in every bite.

Why You’ll Love This Recipe

• Flavor-packed: The combination of beef and gochujang creates a delightful taste that will impress your family and friends.
• Easy to prepare: With simple steps and minimal cleanup, this dish is perfect for busy evenings.
• Health-conscious: Packed with veggies and made without pork or alcohol, it’s a wholesome choice.
• Versatile serving options: Serve alongside rice or slaw to customize your meal.
• Kid-friendly: The sweetness of the glaze appeals to younger palates, making it a hit with kids.

Tools and Preparation

Before you start cooking, gather your tools. Having everything ready will streamline your process.

Essential Tools and Equipment

• Baking sheet
• Mixing bowls
• Medium saucepan
• Cookie scoop
• Measuring cups and spoons
• Whisk

Importance of Each Tool

• Baking sheet: This allows you to roast vegetables and meatballs in one go, saving time.
• Mixing bowls: Essential for combining ingredients thoroughly without mess.
• Medium saucepan: Perfect for making the BBQ sauce that enhances the meatballs’ flavor.

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 separated from greens)
• 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 onions

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. Gently grease a large baking sheet with olive oil or line it with parchment paper.

Step 2: Prepare the Vegetables

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 to taste. Toss to coat them well, then arrange in a single layer with the brussels sprouts cut side down. Roast in the preheated oven for 15 minutes.

Step 3: Make the Meatballs

While the vegetables are roasting:
– Add breadcrumbs to a large bowl.
– Pour milk over the breadcrumbs and let sit for 5 minutes.
– Chop scallions and garlic; mince scallion whites while saving green parts for garnish.
– Add ground beef, scallion whites, ginger, garlic, salt, and gochujang to breadcrumb mixture.
– Mix until well combined using clean hands.
– Form meatballs using a medium cookie scoop into 1 ½ inch balls—aim for about 20-22 meatballs.

Step 4: Combine Meatballs with Roasted Veggies

Remove vegetables from oven. Place meatballs on the other side of the sheet pan in a single layer. Drizzle with remaining sesame oil.

Step 5: Bake Everything Together

Bake meatballs alongside veggies for about 14-16 minutes or until internal temperature reaches 165°F. Ensure sweet potatoes are tender while brussels sprouts turn golden brown.

Step 6: Prepare Korean BBQ Sauce

While baking:
– Combine all sauce ingredients except cornstarch in a medium saucepan over medium-high heat until boiling.
– In a small bowl, dissolve cornstarch in water; whisk into sauce mixture until thickened—about 1-2 minutes.
– Remove from heat; save ⅓ cup of sauce separately for drizzling later.

Step 7: Coat Meatballs

Carefully remove baked meatballs from pan. Toss them in BBQ sauce before returning them back on the baking sheet.

Step 8: Broil for Finish

Turn oven to broil setting. Broil meatballs and veggies for about 2-3 minutes until BBQ sauce bubbles up slightly, giving it that beautiful caramelized finish.

Step 9: Serve

Serve hot with remaining BBQ sauce drizzled over top! Sprinkle with green onions and sesame seeds before enjoying your flavorful Korean BBQ Meatballs and Vegetables!

How to Serve Korean BBQ Meatballs and Vegetables

These Korean BBQ meatballs and vegetables make a delicious and colorful presentation on any dinner table. They are versatile enough to pair with various sides or toppings to enhance your meal experience.

With Steamed Rice

• Steamed rice is a classic pairing that complements the sweet and savory flavors of the meatballs, making each bite satisfying.

Topped with Fresh Herbs

• Adding fresh herbs like cilantro or mint adds a refreshing touch that brightens up the dish.

With Asian Slaw

• A crunchy Asian slaw provides a perfect balance to the tender meatballs and veggies, adding extra texture and flavor.

Drizzled with Extra BBQ Sauce

• Serve with a drizzle of the remaining Korean BBQ sauce for added flavor and moisture, making every bite irresistible.

With Pickled Vegetables

• Pickled vegetables introduce acidity that cuts through the richness of the dish, enhancing its overall taste profile.

How to Perfect Korean BBQ Meatballs and Vegetables

To achieve perfect Korean BBQ meatballs and vegetables, keep these tips in mind for best results.

• Use Quality Ground Beef: Choose lean ground beef for a better texture in your meatballs while still retaining flavor.
• Adjust Spiciness: Vary the amount of Gochujang according to your heat preference; add more for extra kick or reduce it for milder flavors.
• Ensure Even Cooking: Arrange meatballs and veggies in a single layer on the baking sheet to ensure even roasting and cooking.
• Monitor Cooking Time: Keep an eye on your meatballs as they bake; overcooking can lead to dryness.
• Broil for Crispiness: Broiling at the end helps caramelize the sauce on the meatballs and crisp up the sweet potatoes for added texture.

Best Side Dishes for Korean BBQ Meatballs and Vegetables

Pairing side dishes can elevate your meal. Here are some excellent options that go well with Korean BBQ meatballs and vegetables.

1. Cucumber Salad
   A refreshing cucumber salad with sesame dressing adds crunch and balances out the rich flavors of the main dish.
2. Quinoa Pilaf
   This nutritious quinoa pilaf brings a nutty flavor that complements the sweetness of the meatballs perfectly.
3. Stir-Fried Green Beans
   Crisp-tender green beans sautéed with garlic provide a colorful addition with great texture.
4. Miso Soup
   A warm bowl of miso soup offers a comforting contrast to your hearty main course while being light on calories.
5. Kimchi
   This fermented vegetable dish brings heat and tanginess, enhancing the overall dining experience with its bold flavors.
6. Roasted Cauliflower
   Roasting cauliflower until golden provides an earthy flavor that pairs well with sweet savory dishes like these meatballs.

Common Mistakes to Avoid

When making Korean BBQ meatballs and vegetables, it’s important to steer clear of common errors that can affect the dish’s quality and flavor.

• Bold phrase: Not Preheating the Oven – Always preheat your oven before roasting. This ensures even cooking and helps achieve that nice caramelization on your vegetables.
• Bold phrase: Overmixing the Meatball Mixture – Be gentle when mixing the meatball ingredients. Overmixing can lead to tough meatballs. Mix just until combined for a tender texture.
• Bold phrase: Skipping the Resting Time – After forming your meatballs, let them rest for a few minutes. This helps them hold their shape during cooking.
• Bold phrase: Ignoring Cooking Times – Follow the recommended cooking times closely. Undercooking can lead to raw centers, while overcooking can dry out your meatballs.
• Bold phrase: Not Using Enough Seasoning – Taste as you go! Adjust seasoning levels to suit your preference, ensuring each bite is flavorful.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Korean BBQ meatballs and vegetables in an airtight container.
• They can be kept in the refrigerator for up to 3 days.

Freezing Korean BBQ Meatballs and Vegetables

• Place cooled leftovers in freezer-safe containers or bags.
• They will last in the freezer for up to 3 months.

Reheating Korean BBQ Meatballs and Vegetables

• Oven: Preheat to 350°F, place leftovers on a baking sheet, cover with foil, and heat for 15-20 minutes.
• Microwave: Use a microwave-safe dish, cover loosely, and reheat on medium power for 2-3 minutes, stirring halfway.
• Stovetop: Heat in a skillet over medium heat with a splash of water or broth, stirring occasionally until warmed through.

Frequently Asked Questions

Here are some common questions about Korean BBQ meatballs and vegetables.

Can I use ground turkey instead of beef?

Yes! Ground turkey is a great alternative and will still provide delicious flavors when combined with the other ingredients.

How do I make Korean BBQ Meatballs and Vegetables gluten-free?

To make this dish gluten-free, use gluten-free panko bread crumbs and ensure your soy sauce is certified gluten-free or use coconut aminos.

What can I serve with Korean BBQ Meatballs and Vegetables?

These meatballs pair well with steamed rice or an Asian slaw for a refreshing crunch alongside the meal.

Can I customize the vegetables used in this recipe?

Absolutely! Feel free to substitute other vegetables like broccoli or bell peppers based on your preferences or what you have on hand.

How do I adjust the spice level?

To adjust spice levels, modify the amount of gochujang used. You can start with less and add more according to your taste preference.

Final Thoughts

These Korean BBQ meatballs and vegetables are not only packed with flavor but also offer versatility for any dinner table. You can easily customize ingredients based on what you have available or your personal taste. Give this recipe a try; it’s sure to become a favorite!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Korean BBQ Meatballs and Vegetables

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• Author: Lara
• Total Time: 45 minutes
• Yield: Serves approximately 4 people 1x

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Description

Indulge in the delightful flavors of Korean BBQ Meatballs and Vegetables, a perfect dish that combines convenience and taste. These tender beef meatballs are coated in a sweet and spicy gochujang glaze, complemented by roasted sweet potatoes and crispy brussels sprouts. Ideal for any occasion, this one-pan meal is not only easy to prepare but also packed with nutritious ingredients. Serve it up for a quick weeknight dinner or an impressive gathering—everyone will love this savory, veggie-packed delight!

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Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 2 medium sweet potatoes, cubed
• 12 oz brussels sprouts, halved
• 1/4 cup panko bread crumbs (gluten-free if needed)
• 1/2 cup low sodium soy sauce (or coconut aminos)
• 1/3 cup maple syrup
• 2 Tablespoons sesame oil (divided)
• 2 Tablespoons rice vinegar
• 2 cloves garlic, minced
• 2 teaspoons fresh ginger, grated
• 1 Tablespoon Gochujang (or sriracha sauce)
• 1 Tablespoon cornstarch (+ 1 Tbsp water)
• Sesame seeds (for topping)
• Green onions (for topping)

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Instructions

1. Preheat the oven to 425°F and prepare a baking sheet.
2. Toss sweet potatoes and brussels sprouts with 1 tablespoon of sesame oil and salt; roast for 15 minutes.
3. In a bowl, mix panko breadcrumbs with milk; let sit for 5 minutes. Add ground beef, scallions, garlic, ginger, salt, and gochujang; mix until combined.
4. Form meatballs using a cookie scoop; place on the baking sheet alongside vegetables.
5. Bake everything for 14-16 minutes at 425°F until cooked through, ensuring the internal temperature of the meatballs reaches 165°F.
6. Prepare BBQ sauce by combining soy sauce, maple syrup, rice vinegar, garlic, ginger, and gochujang in a saucepan over medium heat until boiling; thicken with cornstarch mixed in water.
7. Toss meatballs in the sauce before broiling for an additional caramelized finish.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Korean

Nutrition

• Serving Size: 1 plate (250g)
• Calories: 389
• Sugar: 12g
• Sodium: 680mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 6g
• Protein: 26g
• Cholesterol: 80mg