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Korean BBQ Meatballs with Roasted Sweet Potatoes and Brussels Sprouts Recipe

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4.6 from 24 reviews

This Korean BBQ Meatballs and Vegetables recipe features tender ground beef meatballs glazed with a flavorful homemade Korean BBQ sauce, served alongside roasted sweet potatoes and crispy Brussels sprouts. Easy to prepare on one sheet pan, it's a delicious meal with a perfect balance of savory, sweet, and spicy flavors.

Ingredients

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
  • Salt to taste

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 and green ends separated)
  • 1 teaspoon fresh grated ginger
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 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
  • 2 teaspoons fresh ginger, grated
  • 1 Tablespoon Gochujang or sriracha sauce
  • 1 Tablespoon cornstarch
  • 1 Tablespoon water
  • Toppings: sesame seeds and green onion (reserved scallion greens)

Instructions

  1. Preheat oven: 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 it with parchment paper.
  2. Prepare vegetables: Place the cubed sweet potatoes and halved Brussels sprouts on one half of the sheet pan. Drizzle with 1 tablespoon sesame oil and sprinkle with salt to taste. Toss to coat and arrange in a single layer, with Brussels sprouts cut side down. Roast in the preheated oven for 15 minutes.
  3. Prepare meatball mixture: While vegetables roast, add the panko bread crumbs to a large bowl and pour the milk on top. Let it soak for 5 minutes. Meanwhile, mince the white parts of the scallions and garlic. Reserve the green parts for garnish.
  4. Mix meatballs: Add the ground beef, minced scallion whites, grated ginger, minced garlic, kosher salt, and Gochujang to the soaked breadcrumbs. Mix with clean hands until well combined. Use a medium cookie scoop to form 1 1/2-inch meatballs, making about 20-22 meatballs.
  5. Add meatballs to sheet pan: Remove the vegetables from the oven. Place the meatballs in a single layer on the empty side of the baking sheet. Drizzle meatballs with the remaining 1 tablespoon sesame oil.
  6. Bake meatballs and vegetables: Bake for 16 minutes, or until meatballs reach an internal temperature of 165°F, sweet potatoes are tender, and Brussels sprouts are golden and crispy.
  7. Make Korean BBQ sauce: While baking, combine soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and Gochujang in a medium saucepan. Bring to a boil over medium-high heat.
  8. Thicken sauce: Mix cornstarch and water in a small bowl until dissolved. Whisk this into the boiling sauce. Stir and boil for 1-2 minutes until the sauce thickens. Remove from heat and set aside 1/3 cup for drizzling.
  9. Coat meatballs: Carefully remove baked meatballs from the sheet pan and add them to the saucepan with the remaining BBQ sauce. Toss to coat and place them back on the baking sheet.
  10. Broil for finish: Turn oven to broil. Broil meatballs and vegetables for 2-3 minutes until BBQ sauce bubbles and sweet potatoes become slightly crispy.
  11. Serve: Serve meatballs and vegetables with reserved BBQ sauce. Garnish with green scallion ends and sesame seeds.

Notes

  • Use gluten-free panko bread crumbs to make this recipe gluten-free.
  • Adjust the Gochujang quantity based on your preferred spice level, or substitute with sriracha.
  • To check meatball doneness, use an instant-read thermometer aiming for 165°F internal temperature.
  • Line your baking sheet with parchment paper for easier cleanup and to prevent sticking.
  • This recipe is great for meal prep and reheats well in the oven or microwave.

Find it online: https://sweetworldtastes.com/korean-bbq-meatballs-with-roasted-sweet-potatoes-and-brussels-sprouts-recipe/