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Korean BBQ Meatballs with Roasted Vegetables

Korean BBQ Meatballs with Roasted Veggies for Dinner Bliss

Enjoy the savory delight of Korean BBQ Meatballs with Roasted Vegetables, a vibrant sheet pan dinner perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef can substitute with ground turkey or chicken
  • 1 cup Panko Bread Crumbs use gluten-free if needed
  • 1/2 cup Milk non-dairy milk works too
  • 2 each Scallions white part for mixture and green for garnish
  • 1 tbsp Ginger fresh ginger is preferred
  • 3 cloves Garlic minced, fresh is best
  • 1 tsp Kosher Salt adjust to taste
  • 2 tbsp Gochujang or Sriracha Sauce for spice, adjust to taste
For the BBQ Sauce
  • 1/4 cup Low Sodium Soy Sauce or Coconut Aminos
  • 2 tbsp Maple Syrup or Brown Sugar
  • 2 tbsp Rice Vinegar
  • 1 tbsp Cornstarch
  • 1 tbsp Water for thickening the sauce
For the Vegetables
  • 2 cups Sweet Potatoes cubed
  • 2 cups Brussels Sprouts halved
  • 2 tbsp Sesame Oil or olive oil
Toppings
  • 1 tbsp Sesame Seeds for garnish
  • 2 each Green Onion reserved green parts for garnish

Equipment

  • Baking sheet
  • Medium saucepan
  • Mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Position your oven rack in the top slot.
  2. Arrange sweet potatoes and Brussels sprouts on a greased baking sheet, drizzle with sesame oil, and sprinkle with salt. Roast for about 15 minutes.
  3. In a small bowl, soak panko bread crumbs in milk for 5 minutes. In a large bowl, mix soaked panko, ground beef, scallion whites, garlic, ginger, salt, and gochujang or sriracha. Form 20-22 meatballs.
  4. Remove the baking sheet from the oven. Place meatballs on the empty side, drizzle with sesame oil, and bake for 14-16 minutes or until cooked through.
  5. Prepare the BBQ sauce by combining soy sauce, maple syrup, rice vinegar, garlic, ginger, and gochujang in a saucepan. Bring to boil, then thicken with cornstarch mixed with water.
  6. Coat the cooked meatballs in BBQ sauce and broil for 2-3 minutes until bubbly and glazed.
  7. Serve meatballs and vegetables garnished with sesame seeds and green onion.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 40gProtein: 20gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 4000IUVitamin C: 60mgCalcium: 50mgIron: 3mg

Notes

For optimal flavor, serve immediately. Leftovers can be stored in the fridge for up to 4 days.

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