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; 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

Korean BBQ Meatballs and Vegetables

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Korean BBQ Meatballs and Vegetables are a delightful fusion of flavors that transforms a simple meal into a culinary experience. Juicy beef meatballs are coated in a sweet and spicy gochujang glaze, perfectly complemented by roasted sweet potatoes and brussels sprouts. This one-pan dish is not only easy to prepare but also packed with nutrition, making it ideal for busy weeknights or entertaining guests. The vibrant colors and enticing aromas will draw everyone to the table, while the balance of textures keeps every bite satisfying. Enjoy this family-friendly recipe that promises to be a hit with both kids and adults alike!

Author: Evelyn Kleinhaus
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
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

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Instructions

Preheat your oven to 425°F and prepare a large baking sheet.
Roast sweet potatoes and brussels sprouts drizzled with sesame oil and salt for 15 minutes.
While vegetables roast, mix panko crumbs with milk; let sit for 5 minutes.
Combine ground beef, scallion whites, ginger, garlic, salt, and gochujang with breadcrumb mixture until well mixed. Form into meatballs.
Add meatballs to the sheet pan after removing veggies; drizzle with remaining sesame oil.
Bake for 14-16 minutes until meatballs are cooked through (165°F internal temp).
Prepare the Korean BBQ sauce by boiling soy sauce, maple syrup, vinegar, garlic, ginger, and gochujang in a saucepan; thicken with cornstarch mixture.
Coat meatballs in sauce before broiling for an additional 2-3 minutes.

Nutrition

Serving Size: 1 plate (approx. 300g)
Calories: 530
Sugar: 15g
Sodium: 780mg
Fat: 24g
Saturated Fat: 6g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 9g
Protein: 30g
Cholesterol: 80mg

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