Name: Korean BBQ Meatballs and Vegetables
Prep time: 20 min
Cook time: 30 min
Total time: 50 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 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; 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, plus 1 Tbsp water; Sesame seeds; Green onion

Korean BBQ Meatballs and Vegetables

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Korean BBQ Meatballs and Vegetables are a delightful fusion of savory flavors and satisfying textures, perfect for busy weeknights or entertaining guests. These tender beef meatballs are coated in a sweet and slightly spicy glaze, paired beautifully with roasted sweet potatoes and Brussels sprouts. This one-pan meal not only simplifies cleanup but also ensures every bite bursts with flavor. Whether served over rice or enjoyed as an appetizer, this dish is sure to please everyone at the table.

Author: Olivia
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 4
Category: Dinner
Method: Baking
Cuisine: Korean

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 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
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, plus 1 Tbsp water
Sesame seeds
Green onion

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Instructions

Preheat your oven to 425°F and prepare a baking sheet.
Toss sweet potatoes and Brussels sprouts with sesame oil and salt; roast for 15 minutes.
In a bowl, combine panko breadcrumbs and milk; let sit. Add ground beef, scallions, ginger, garlic, salt, and Gochujang; mix gently.
Form meatballs (20-22) and place on the baking sheet alongside roasted veggies.
Bake for 14-16 minutes until cooked through.
Prepare the BBQ sauce in a saucepan; thicken with cornstarch mixed with water.
Coat meatballs in sauce and broil for 2-3 minutes.

Nutrition

Serving Size: 1 meatball (50g)
Calories: 150
Sugar: 5g
Sodium: 380mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 10g
Cholesterol: 40mg

Find it online: https://nobakeheaven.com/korean-bbq-meatballs-and-vegetables/