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Korean BBQ Meatballs with Roasted Sweet Potatoes and Brussels Sprouts Recipe

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4.3 from 9 reviews

These Korean BBQ Meatballs and Vegetables offer a flavorful and balanced meal featuring sweet and tender meatballs glazed with a spicy-sweet Korean BBQ sauce. Roasted sweet potatoes and crispy brussels sprouts accompany the meatballs, creating a wholesome and satisfying dish perfect for a quick weeknight dinner or impressive appetizer.

Ingredients

Korean 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

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 Tablespoon water
  • Toppings: sesame seeds and green onion (green ends of scallions)

Instructions

  1. Preheat and Prepare Vegetables: Preheat the oven to 425°F and position the oven rack to the top position. Lightly grease a large baking sheet with olive oil or line it with parchment paper. Place the sweet potatoes and brussels sprouts on one half of the baking sheet. Drizzle with 1 tablespoon sesame oil and sprinkle with salt to taste. Toss to coat evenly and arrange vegetables in a single layer with brussels sprouts cut side down. Roast in the preheated oven for 15 minutes.
  2. Prepare Breadcrumb Mixture and Aromatics: While the vegetables roast, add the panko bread crumbs to a large bowl and pour the milk over them. Let soak for 5 minutes. Meanwhile, chop the scallions by separating the white ends from the green greens. Mince the white ends along with garlic cloves. Reserve green ends to garnish the dish later.
  3. Make Meatball Mixture: To the soaked breadcrumb mixture, add ground beef, minced scallion whites, grated ginger, minced garlic, kosher salt, and gochujang or sriracha sauce. Using clean hands, thoroughly mix all ingredients until evenly combined. Form approximately 20-22 meatballs using a medium cookie scoop, shaping each meatball to about 1 1/2 inches in diameter.
  4. Combine and Bake Meatballs and Vegetables: Remove the vegetables from the oven. Place the formed meatballs in a single layer on the empty half of the baking sheet. Drizzle the remaining 1 tablespoon sesame oil over the meatballs. Return the baking sheet to the oven and bake for 14-16 minutes, or until meatballs reach an internal temperature of 165°F and vegetables are tender and golden.
  5. Prepare Korean BBQ Sauce: While baking, combine soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and gochujang in a medium saucepan. Bring the mixture to a boil over medium-high heat. In a small bowl, dissolve cornstarch in water and whisk it gradually into the boiling sauce. Stir continuously and boil for 1-2 minutes until the sauce thickens. Remove from heat and reserve 1/3 cup of sauce to drizzle later.
  6. Coat Meatballs with Sauce and Broil: Carefully transfer the baked meatballs to the saucepan with the Korean BBQ sauce and gently toss to coat them evenly. Place the coated meatballs back on the baking sheet with the vegetables. Switch the oven to broil. Broil meatballs and vegetables for 2-3 minutes, until the sauce bubbles and vegetables become slightly crispy.
  7. Serve: Remove from oven. Serve the meatballs and vegetables with the reserved BBQ sauce drizzled on top. Garnish with the reserved green scallion ends and sprinkle sesame seeds. Enjoy with steamed rice or an Asian slaw for a complete meal.

Notes

  • Use gluten-free panko bread crumbs to make the recipe gluten-free if needed.
  • Adjust the level of spiciness by modifying the amount of gochujang or using sriracha sauce as preferred.
  • Make sure the meatballs reach 165°F internal temperature for safe consumption.
  • Broiling at the end caramelizes the sauce, adding a delicious glaze and crispness to the vegetables.
  • Can be served with steamed rice or fresh Asian slaw to complement the meal.

Find it online: https://recipesbyliza.com/korean-bbq-meatballs-with-roasted-sweet-potatoes-and-brussels-sprouts-recipe/