Korean BBQ Meatballs with Roasted Vegetables
This recipe features Korean BBQ meatballs served with roasted vegetables.
Equipment
- Baking sheet
- Mixing bowl
Ingredients
For the Roasted Vegetables
- 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
For the Korean Meatballs
- ¼ cup panko bread crumbs gluten-free if needed
- ¼ 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
- ½ cup low sodium soy sauce or coconut aminos
- ⅓ 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 Tablespoon water
Toppings
- sesame seeds
- green onion
Instructions
- Preheat the oven to 400°F (200°C). Prepare a baking sheet.
- In a mixing bowl, combine sweet potatoes and brussels sprouts with 1 tablespoon of sesame oil. Spread on the baking sheet and roast for 25-30 minutes.
- In another bowl, mix the ground beef, panko bread crumbs, milk, scallions (white parts), ginger, garlic, salt, and Gochujang.
- Form the mixture into meatballs and place them on a baking sheet.
- In a small saucepan, combine soy sauce, maple syrup, rice vinegar, garlic, ginger, Gochujang, cornstarch, and water. Cook until thickened.
- Bake meatballs in the oven for 15-20 minutes or until cooked through.
- Serve meatballs topped with BBQ sauce, sesame seeds, and green onion alongside the roasted vegetables.
Notes
You can adjust the level of spiciness by adding more or less Gochujang or sriracha sauce.