Korean BBQ Meatballs and Vegetables

These Korean BBQ Meatballs and Vegetables are a delightful combination of flavors that make for a great meal for any occasion. With a sweet and spicy glaze that caramelizes perfectly, this dish stands out as both an easy weeknight dinner and a crowd-pleasing appetizer. Pair it with steamed rice or a fresh Asian slaw for a complete meal that’s sure to impress.

Why You’ll Love This Recipe

• Easy Weeknight Dinner: This recipe comes together quickly, making it perfect for busy nights when you need something delicious in a hurry.
• Flavor-Packed: The combination of ground beef and gochujang creates meatballs that are bursting with flavor, complemented by the sweetness of the maple syrup.
• Sheet Pan Convenience: Cooking everything on one pan saves time on clean-up while ensuring all ingredients roast beautifully together.
• Versatile Side Dishes: Serve these meatballs with rice or slaw, giving you options to customize your meal based on what you have at home.
• Kid-Friendly: The sweet and savory taste profile makes this dish appealing to children, ensuring they’ll enjoy their dinner!

Tools and Preparation

Before diving into the cooking process, gather your tools and prepare your kitchen space to ensure an efficient cooking experience.

Essential Tools and Equipment

• Baking sheet
• Parchment paper (optional)
• Medium bowl
• Large bowl
• Cookie scoop
• Whisk
• Saucepan

Importance of Each Tool

• Baking sheet: A sturdy baking sheet allows for even cooking and can hold both the meatballs and vegetables without overcrowding.
• Whisk: This tool is essential for mixing sauces smoothly without lumps, ensuring your Korean BBQ sauce has the perfect consistency.

Ingredients

For the 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)

For the 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 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 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, plus more to taste)
• 1 Tablespoon cornstarch (+ 1 Tbsp water)

Toppings

• Sesame seeds
• Green onion

How to Make Korean BBQ Meatballs and Vegetables

Step 1: Preheat the Oven

Preheat your oven to 425°F. Arrange the oven rack to the top position. Lightly grease a large baking sheet with olive oil or line it with parchment paper.

Step 2: Prepare the Vegetables

Place the sweet potatoes and brussels sprouts on one half of the sheet pan. Drizzle with 1 tablespoon of sesame oil, adding salt to taste. Toss well to coat, then arrange them in a single layer with brussels sprouts cut side down. Roast in the preheated oven for 15 minutes.

Step 3: Make the Meatballs

While the veggies roast, prepare the meatballs. In a large bowl, add panko bread crumbs followed by milk. Let it sit for about 5 minutes. During this time, chop scallions and separate white parts from green tops. Mince the white bulbs.

To the breadcrumb mixture, add ground beef, scallion whites, ginger, garlic, salt, and gochujang. Mix well using clean hands until fully combined. Use a medium cookie scoop to form about 20-22 meatballs, each roughly 1 ½ inches in diameter.

Step 4: Bake Everything Together

After roasting vegetables for 15 minutes, remove them from the oven. Place meatballs on the other side of the baking sheet in a single layer. Drizzle them with remaining sesame oil.

Bake for an additional 14-16 minutes or until internal temperatures reach 165°F and sweet potatoes are tender while brussels sprouts are golden brown.

Step 5: Prepare Korean BBQ Sauce

While meatballs bake, combine all BBQ sauce ingredients except cornstarch in a medium saucepan over medium-high heat until boiling. In a small bowl, dissolve cornstarch in water before whisking it into your sauce mixture. Boil for an additional 1-2 minutes until thickened. Remove from heat, reserving about ⅓ cup separately for drizzling later.

Step 6: Combine & Finish Cooking

Carefully remove baked meatballs from pan and toss them in BBQ sauce until well coated. Return them to baking pan alongside veggies. Switch oven setting to broil; broil everything for about 2-3 minutes until BBQ sauce bubbles up and potatoes crisp slightly.

Serve immediately with reserved BBQ sauce drizzled on top along with sesame seeds and green onions sprinkled over! Enjoy your flavorful Korean BBQ Meatballs and Vegetables!

How to Serve Korean BBQ Meatballs and Vegetables

These Korean BBQ meatballs and vegetables make for a delightful meal that can easily be tailored to suit your taste. Here are some creative serving suggestions to elevate your dining experience.

With Steamed Rice

• Serve the meatballs and vegetables over a generous scoop of steamed rice for a filling meal. The rice absorbs the flavorful sauce beautifully.

As Part of a Fresh Asian Slaw

• Pair with a crunchy Asian slaw made from cabbage, carrots, and a light sesame dressing. This adds freshness and texture to the dish.

With Noodles

• Toss the meatballs and veggies with cooked rice noodles or soba noodles for a quick and satisfying twist. Drizzle with extra BBQ sauce for added flavor.

On Lettuce Wraps

• For a lighter option, serve the meatballs in lettuce wraps. This creates a fun, hands-on way to enjoy the meal while keeping it low-carb.

Garnished with Herbs

• Top your dish with freshly chopped cilantro or mint for an aromatic boost. These herbs complement the flavors of the meatballs wonderfully.

How to Perfect Korean BBQ Meatballs and Vegetables

To ensure your Korean BBQ meatballs and vegetables turn out perfectly every time, keep these tips in mind.

• Use fresh ingredients: Fresh herbs, ginger, and garlic enhance the flavors significantly. Always choose high-quality produce for the best results.

• Don’t skip the resting time: Allowing the meatball mixture to rest after combining ensures that flavors meld together well before shaping them into balls.

• Adjust spice levels: If you prefer milder flavors, reduce the amount of Gochujang or sriracha sauce. This way, everyone can enjoy their meal at their preferred heat level.

• Ensure even cooking: Arrange meatballs and veggies in a single layer on the baking sheet for uniform cooking. This helps them roast evenly without steaming.

• Check doneness: Use a food thermometer to confirm that meatballs reach an internal temperature of 165°F. This guarantees they are fully cooked.

• Experiment with toppings: Don’t hesitate to add toppings like chopped peanuts or crushed red pepper flakes for an extra crunch or kick!

Best Side Dishes for Korean BBQ Meatballs and Vegetables

Pairing side dishes with your Korean BBQ meatballs can enhance your meal’s overall flavor profile. Here are some excellent options:

1. Cucumber Salad: A refreshing cucumber salad dressed with rice vinegar adds crunch while balancing the richness of the meatballs.

2. Kimchi: Traditional fermented vegetables bring tanginess and probiotics to your plate, making it not only delicious but also nutritious.

3. Roasted Broccoli: Roasting broccoli with sesame oil adds depth and complements the dish’s Asian flavors beautifully.

4. Pickled Carrots: Quick-pickled carrots provide acidity that brightens up each bite while offering a delightful contrast in texture.

5. Miso Soup: A warm bowl of miso soup makes for a comforting addition to this meal, enhancing its umami notes.

6. Steamed Dumplings: Serve alongside steamed dumplings filled with veggies or chicken for an authentic touch that pairs well with your main dish.

7. Quinoa Salad: A light quinoa salad mixed with herbs and citrus offers additional nutrients while maintaining harmony with the overall theme.

8. Grilled Corn on the Cob: Sweet grilled corn brushed lightly with butter makes for a deliciously sweet side that contrasts nicely with savory meatballs.

Common Mistakes to Avoid

Avoiding pitfalls can make your Korean BBQ Meatballs and Vegetables even more enjoyable. Here are some common mistakes to steer clear of:

• Skipping the Preheat: Not preheating your oven can lead to uneven cooking. Always preheat for best results.
• Overcrowding the Pan: Placing too many meatballs or vegetables on the baking sheet can cause steaming instead of roasting. Give them space for even browning.
• Ignoring Internal Temperature: Not checking the meatball’s internal temperature may result in undercooked meat. Use a meat thermometer to ensure they reach 165°F.
• Forgetting to Adjust Seasoning: Neglecting to taste and adjust seasoning, especially salt, can make your dish bland. Always taste before serving.
• Using Cold Ingredients: Starting with cold ground beef or vegetables can affect cooking time and texture. Allow them to come to room temperature first.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Allow the dish to cool completely before sealing.

Freezing Korean BBQ Meatballs and Vegetables

• Freeze in a freezer-safe container for up to 3 months.
• Layer parchment paper between meatballs for easy separation.

Reheating Korean BBQ Meatballs and Vegetables

• Oven: Preheat to 350°F and heat for about 15-20 minutes until warmed through.
• Microwave: Use medium power and heat in 1-minute intervals, stirring in between until hot.
• Stovetop: Heat on medium-low in a skillet, adding a splash of water or broth for moisture, stirring occasionally.

Frequently Asked Questions

What is the best way to customize Korean BBQ Meatballs and Vegetables?

You can customize your Korean BBQ meatballs by adding different vegetables like bell peppers or zucchini. Additionally, switch up the sauce using teriyaki or sweet chili sauce for a new flavor profile.

Can I use turkey instead of beef for these meatballs?

Yes! Ground turkey is a great alternative that can provide a lighter option while still delivering delicious flavors.

How do I make Korean BBQ Meatballs and Vegetables spicier?

To increase the spice level, add more gochujang or incorporate red pepper flakes into the meatball mixture or sauce.

Are these Korean BBQ Meatballs suitable for meal prep?

Absolutely! These meatballs and vegetables are perfect for meal prep. They reheat well and maintain their flavor over several days.

Can I make this recipe gluten-free?

Yes! Simply use gluten-free panko breadcrumbs and soy sauce substitutes like coconut aminos, making this dish accessible for gluten-sensitive diets.

Final Thoughts

These Korean BBQ Meatballs and Vegetables offer an exciting blend of flavors that are sure to please anyone at your dinner table. Their versatility allows you to tweak ingredients based on personal preferences or seasonal produce. Don’t hesitate to give this recipe a try; you’ll love how easy it is to prepare a delicious meal that feels special!

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Korean BBQ Meatballs and Vegetables

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• Author: Lucille
• Total Time: 50 minutes
• Yield: Serves 4

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Description

Delight in the savory goodness of Korean BBQ Meatballs and Vegetables, a dish that balances sweet and spicy flavors with tender vegetables. These meatballs are made with ground beef and coated in a luscious Korean BBQ sauce that caramelizes beautifully in the oven, making it an ideal choice for busy weeknight dinners or as a standout appetizer. Served alongside roasted sweet potatoes and Brussels sprouts, this meal is not only delicious but also visually appealing. With easy preparation on a single sheet pan, cleanup is a breeze! Enjoy this family-friendly recipe that can be customized to suit your taste.

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Ingredients

Scale 1x2x3x

• 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 (+ 1 Tbsp water)
• Sesame seeds
• Green onion

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Instructions

1. Preheat oven to 425°F. Lightly grease a baking sheet or line with parchment paper.
2. On one side of the baking sheet, place cubed sweet potatoes and halved Brussels sprouts, drizzling with sesame oil and tossing to coat. Roast for 15 minutes.
3. In a bowl, mix panko breadcrumbs with milk and let sit for 5 minutes. Combine with ground beef, scallions, ginger, garlic, salt, and gochujang. Form into meatballs (20-22).
4. After 15 minutes, add meatballs to the other side of the baking sheet and drizzle with sesame oil. Bake for an additional 14-16 minutes until cooked through.
5. While baking, prepare the BBQ sauce by simmering sauce ingredients until thickened.
6. Toss meatballs in BBQ sauce after baking; return to oven on broil for 2-3 minutes until bubbly.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Korean

Nutrition

• Serving Size: 1/4 of recipe (approximately 200g)
• Calories: 345
• Sugar: 10g
• Sodium: 775mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 5g
• Protein: 18g
• Cholesterol: 70mg