Description
These Korean BBQ Meatballs and Vegetables offer a flavor-packed, easy sheet pan dinner perfect for beginners. You combine ground beef with Korean-inspired spices, roast them alongside sweet potatoes and Brussels sprouts, and finish everything with a homemade sweet and spicy BBQ sauce.
Ingredients
- 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
- 1/4 cup panko bread crumbs
- 1/4 cup milk
- 1 lb ground beef
- 3 scallions, thinly sliced, with 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
- Korean 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 (for sauce)
- 2 teaspoons fresh ginger, grated (for sauce)
- 1 Tablespoon Gochujang or sriracha sauce, plus more to taste (for sauce)
- 1 Tablespoon cornstarch + 1 Tablespoon water (for sauce)
- Toppings: sesame seeds and green onion
Instructions
- Preheat oven to 425°F. Position the oven rack at the top. Lightly grease a large baking sheet or line it with parchment paper.
- Place sweet potatoes and brussels sprouts on one half of the sheet pan. Drizzle with 1 Tablespoon sesame oil. Sprinkle with salt. Toss to coat. Arrange them in a single layer with brussels sprouts cut side down. Roast for 15 minutes.
- While the vegetables roast, make the meatball base. In a large bowl, add breadcrumbs and pour milk over them. Let this mixture sit for 5 minutes.
- Add ground beef, scallion whites, grated ginger, minced garlic, salt, and 1 teaspoon Gochujang to the soaked breadcrumb mixture. Mix until everything combines. Form the mixture into about 20-22 meatballs, 1 1/2-inches in size.
- Remove the vegetables from the oven. Place the raw meatballs on the empty half of the sheet pan. Drizzle the meatballs with the remaining sesame oil.
- Bake for 14-16 minutes. Check that meatballs reach 165°F internally and vegetables look golden and crispy.
- While the meatballs bake, prepare the Korean BBQ sauce. In a saucepan, combine soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and 1 Tablespoon Gochujang. Bring this mixture to a boil over medium-high heat.
- Mix the cornstarch and water in a small bowl. Whisk this slurry into the boiling sauce. Boil for 1-2 minutes until the sauce thickens. Remove the saucepan from the heat. Pour out 1/3 cup of the sauce for drizzling later.
- Add the baked meatballs to the saucepan with the remaining sauce. Toss them gently to coat completely. Return the sauced meatballs to the baking sheet.
- Turn the oven setting to broil. Broil the meatballs and vegetables for 2-3 minutes until the sauce bubbles and the potatoes crisp slightly.
- Serve immediately. Drizzle with the reserved BBQ sauce. Sprinkle the dish with the reserved scallion greens and sesame seeds.
Notes
- Adjust the spice level by increasing or decreasing the amount of Gochujang used.
- For an appetizer or lighter meal, skip the vegetables and serve the meatballs with white rice.
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- To freeze, cool the cooked meatballs completely, freeze them individually on a sheet tray until solid, then transfer them to a freezer bag for up to 3 months.
- Reheat thawed meatballs in a skillet with a splash of water for 5-7 minutes, or bake at 350°F for 10-12 minutes.
- Gochujang is a Korean chili paste found in most grocery stores; modify the quantity to fit your taste.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking and Broiling
- Cuisine: Korean-American