Name: Korean BBQ Meatballs and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 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); 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

Description

Indulge in the delightful flavors of Korean BBQ Meatballs and Vegetables! This easy-to-follow recipe brings together juicy beef meatballs coated in a sweet and spicy gochujang sauce, paired with perfectly roasted sweet potatoes and Brussels sprouts. Cooking everything on one sheet pan not only simplifies cleanup but also allows the ingredients to meld beautifully. Whether you’re looking for a quick weeknight dinner or an impressive dish to share at gatherings, this Asian-inspired meal is sure to please everyone at the table.

Ingredients

Scale

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)
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

Instructions

Preheat oven to 425°F and prepare a baking sheet with parchment paper.
Toss cubed sweet potatoes and halved Brussels sprouts with sesame oil and salt; roast for 15 minutes.
In a bowl, combine panko, milk, ground beef, scallions, garlic, ginger, salt, and gochujang; mix until well combined.
Form mixture into meatballs (20-22) and place on the baking sheet with vegetables; drizzle with remaining sesame oil and bake for 14-16 minutes.
For the sauce, heat soy sauce, maple syrup, vinegar, garlic, ginger, gochujang in a saucepan; thicken with cornstarch mixed with water.
Coat meatballs in sauce and broil for 2-3 minutes until bubbly.
Serve warm garnished with green onions and sesame seeds.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Baking
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 220
Sugar: 8g
Sodium: 550mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 12g
Cholesterol: 45mg

Keywords: Feel free to swap out vegetables based on what you have on hand. Adjust the spice level by varying the amount of gochujang used.