Korean BBQ Meatballs and Vegetables

If you’re looking for a cozy and satisfying meal that brings the whole family together, these Korean BBQ Meatballs and Vegetables are just what you need. This dish is bursting with flavors that will make your taste buds dance! The sweet glaze on the meatballs caramelizes perfectly under the broiler, creating a delightful contrast to the crispy brussels sprouts and tender sweet potatoes. It’s an easy all-in-one dinner that works wonders for busy weeknights or family gatherings. Trust me, once you try it, it’ll become a staple in your home!

Why You’ll Love This Recipe

• Quick and Easy: This recipe comes together in just about 35 minutes, making it perfect for those hectic evenings.
• Family-Friendly: With delicious flavors and appealing textures, it’s a hit with kids and adults alike.
• All-in-One Meal: Say goodbye to multiple dishes! Everything cooks together on one pan, simplifying cleanup.
• Customizable: Feel free to swap out veggies or proteins based on your family’s preferences or what’s in season.
• Deliciously Healthy: Packed with wholesome ingredients, this meal is both nutritious and satisfying.

Ingredients You’ll Need

Making these Korean BBQ Meatballs and Vegetables is a breeze thanks to simple, wholesome ingredients that you probably already have on hand. Let’s gather what we need to create this mouthwatering dish!

For the Meatballs

• 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 (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)

For the 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 and green onion

Variations

This recipe is wonderfully flexible! Feel free to get creative with substitutions that suit your taste preferences or dietary needs.

• Swap the protein: Use ground turkey or chicken instead of beef for a lighter option.
• Change up the veggies: Try adding broccoli or bell peppers for a colorful twist!
• Make it spicy: Increase the amount of Gochujang or add red pepper flakes if you love heat.
• Add some crunch: Toss in some chopped nuts like cashews or peanuts for added texture.

How to Make Korean BBQ Meatballs and Vegetables

Step 1: Preheat Your Oven

Preheat your oven to 425°F and arrange the oven rack to the top position. This step ensures that everything roasts evenly while giving that beautiful caramelization we love. While it heats up, gently grease a large baking sheet with olive oil or line it with parchment paper.

Step 2: Prepare the Veggies

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 them well so they are coated evenly. Arranging them in a single layer helps them roast properly without steaming. Roast in the preheated oven for about 15 minutes until they start getting tender.

Step 3: Make the Meatballs

While the veggies roast, let’s get those meatballs ready! In a large bowl, add the breadcrumbs and pour the milk over them. Let this sit for about five minutes; it helps keep your meatballs moist. Meanwhile, chop up your scallions and mince some garlic—this adds wonderful flavor!

Step 4: Mix It Up

To the breadcrumb mixture, add ground beef, scallion whites, ginger, garlic, salt, and Gochujang. Mix everything gently but thoroughly using clean hands until well combined—don’t overmix as this can make your meatballs tough! Scoop out portions using a medium cookie scoop to form about 20-22 meatballs.

Step 5: Roast Together

After removing the veggies from the oven, place your meatballs in a single layer on the other side of the sheet pan. Drizzle them with remaining sesame oil; this helps them brown nicely while baking.

Step 6: Bake Until Perfect

Bake everything together for about 14-16 minutes until they reach an internal temperature of 165°F. The sweet potatoes should be tender while those brussels sprouts get nice and crispy—a heavenly combination!

Step 7: Prepare Korean BBQ Sauce

While your meatballs bake away, let’s whip up that tasty BBQ sauce! In a medium saucepan over medium-high heat, combine all ingredients except for cornstarch. Bring this mixture to a gentle boil; it brings all those flavors together beautifully.

Step 8: Thicken It Up

In a small bowl, mix cornstarch with water until dissolved then whisk it into your bubbling BBQ sauce. Keep stirring as you boil for another couple of minutes until thickened—this will give it that luscious consistency perfect for coating our meatballs!

Step 9: Finish It Off Under Broiler

Carefully remove baked meatballs from their pan and toss them in your saucepan filled with BBQ sauce until they are well coated. Return them back onto the baking sheet then switch your oven setting to broil. Broil everything for just about 2-3 minutes until bubbly; keep an eye on things so they don’t burn! Finally, serve hot topped with green onions and sesame seeds along with any extra sauce you saved.

Enjoy every bite of these Korean BBQ Meatballs and Vegetables; they’re bound to bring smiles around your dinner table!

Pro Tips for Making Korean BBQ Meatballs and Vegetables

These Korean BBQ meatballs are not only delicious but also fun to prepare! Here are some pro tips to ensure your dish turns out perfectly every time.

• Use fresh ingredients: Fresh vegetables and herbs can make a significant difference in flavor. Opt for crisp brussels sprouts and vibrant scallions for the best taste.
• Don’t overmix the meatball mixture: Mix just until combined; overmixing can lead to tough meatballs. You want them tender and juicy, so handle the mixture gently.
• Adjust spice levels: If you’re sensitive to heat, start with less gochujang or sriracha and adjust according to your taste. This way, everyone at the table can enjoy the meal without it being too spicy.
• Broil for extra crunch: Broiling at the end adds a delightful crispy texture to both the meatballs and veggies. Keep an eye on them while broiling to prevent burning!
• Make-ahead option: You can prepare the meatballs in advance and refrigerate them until you’re ready to bake. This is a fantastic time-saver for busy weeknights!

How to Serve Korean BBQ Meatballs and Vegetables

Presenting your Korean BBQ meatballs beautifully can elevate this dish from everyday dinner to a special meal. Here are some delightful ways to serve it up!

Garnishes

• Sesame seeds: A sprinkle of toasted sesame seeds adds a nutty flavor and visually enhances the dish.
• Chopped green onions: Freshly chopped green onions add a pop of color and freshness that complements the savory flavors.
• Sliced red chili: For those who enjoy some heat, thin slices of fresh red chili can provide a spicy kick and vibrant color contrast.

Side Dishes

• Steamed rice: A classic pairing, steamed white or brown rice absorbs all the flavorful juices from the meatballs, making for a satisfying meal.
• Asian slaw: A refreshing mix of cabbage, carrots, and bell peppers dressed in a light vinaigrette adds crunch and balances out the richness of the meatballs.
• Cucumber salad: Lightly pickled cucumbers offer a cool contrast that brightens up each bite, making it an excellent side choice.
• Kimchi: For those who enjoy fermented flavors, kimchi not only brings spice but also probiotics that are great for gut health.

With these serving suggestions and tips, your Korean BBQ meatballs and vegetables will shine on any dinner table! Enjoy sharing this delicious meal with family or friends; they won’t be able to get enough!

Make Ahead and Storage

These Korean BBQ Meatballs and Vegetables are perfect for meal prep, making your weeknight dinners a breeze. You can easily store leftovers or even prepare components in advance to save time during busy days.

Storing Leftovers

• Allow the meatballs and vegetables to cool completely.
• Place them in an airtight container.
• Refrigerate for up to 3-4 days.

Freezing

• Arrange cooled meatballs and vegetables in a single layer on a baking sheet.
• Flash freeze for about 1 hour until firm.
• Transfer to freezer-safe bags or containers, removing as much air as possible.
• Freeze for up to 3 months.

Reheating

• For refrigerated leftovers, reheat in the microwave or oven until warmed through.
• If reheating from frozen, thaw overnight in the refrigerator before reheating.
• Bake at 350°F for about 20-25 minutes or until heated through.

FAQs

Here are some frequently asked questions about these delicious Korean BBQ Meatballs and Vegetables.

Can I use other vegetables with Korean BBQ Meatballs and Vegetables?

Absolutely! Feel free to mix in your favorite vegetables like bell peppers, carrots, or zucchini. Just ensure they have similar roasting times.

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

To keep this recipe gluten-free, substitute panko breadcrumbs with gluten-free alternatives and use coconut aminos instead of soy sauce.

What can I serve with Korean BBQ Meatballs and Vegetables?

These meatballs pair wonderfully with steamed rice, quinoa, or a refreshing Asian slaw for a complete meal!

Can I make Korean BBQ Meatballs ahead of time?

Yes, you can prepare the meatball mixture ahead of time. Form the meatballs and refrigerate them until you’re ready to bake them!

Final Thoughts

I hope you enjoy making these Korean BBQ Meatballs and Vegetables as much as I do! They bring a delightful mix of flavors and textures that are sure to please everyone at the dinner table. Whether you’re whipping them up for family dinner or serving them at your next gathering, these meatballs will steal the show. Happy cooking!