Name: Korean BBQ Meatballs and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Korean
Ingredients: 2 medium 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; 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); 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); Sesame seeds; Green onion

Description

Korean BBQ Meatballs and Vegetables offer a delightful fusion of sweet and spicy flavors, perfectly balanced with tender roasted vegetables. This easy sheet pan recipe features juicy ground beef meatballs coated in a rich gochujang glaze, served alongside crispy brussels sprouts and creamy sweet potatoes.

Ingredients

Scale

2 medium 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
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)
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)
Sesame seeds
Green onion

Instructions

Preheat your oven to 425°F and prepare a large baking sheet.
Toss sweet potatoes and brussels sprouts with sesame oil and salt, then roast for 15 minutes.
In a bowl, combine panko breadcrumbs with milk; let sit for 5 minutes.
Add ground beef, scallions, ginger, garlic, salt, and gochujang to the breadcrumb mixture; mix until combined.
Form meatballs about 1½ inches in size and place on the baking sheet with veggies.
Bake for 14-16 minutes until cooked through (165°F internal temp).
Prepare BBQ sauce by boiling all ingredients together; thicken with cornstarch mixed with water.
Toss baked meatballs in the sauce before broiling for added crispness.

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

Nutrition

Serving Size: 1 plate (300g)
Calories: 420
Sugar: 10g
Sodium: 800mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 8g
Protein: 23g
Cholesterol: 75mg

Keywords: Use ground turkey or lamb as alternatives to ground beef for different flavor profiles. Customize your vegetable selection based on seasonal availability or personal preference.