Korean BBQ Meatballs and Vegetables

If you’re looking for a meal that’s both delicious and easy to prepare, these Korean BBQ Meatballs and Vegetables are just the ticket! This recipe has become a cherished favorite in our home, not only because of its incredible flavor but also due to its simplicity. With sweet potatoes and Brussels sprouts roasting alongside savory meatballs, it’s one of those all-in-one dinners that makes weeknights feel special without demanding too much time in the kitchen.

Whether it’s a busy Tuesday night or a family gathering, this dish fits right into any occasion. The caramelized glaze on the meatballs offers a delightful contrast to the crispy veggies, making it a hit with kids and adults alike. Trust me, once you try this recipe, you’ll understand why it has earned such a special spot in my heart!

Why You’ll Love This Recipe

• Quick and Easy: This meal comes together in just 35 minutes! Perfect for those nights you need something fast.
• Kid-Friendly: With sweet flavors and fun textures, it’s sure to please even the pickiest eaters at the table.
• Wholesome Ingredients: Packed with veggies and lean protein, this dish is both nutritious and satisfying.
• Versatile: You can easily adapt this recipe based on what you have on hand or your family’s preferences.
• Make-Ahead Option: Prepare the meatballs ahead of time for an even quicker dinner on busy nights!

Ingredients You’ll Need

Let’s gather some simple, wholesome ingredients for these Korean BBQ Meatballs and Vegetables. They’re easy to find and come together seamlessly for a delicious meal.

For the 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)

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

Variations

This recipe is wonderfully flexible! Feel free to mix things up based on your preferences or what you have available.

• Swap the protein: Try using ground turkey or chicken for a lighter option!
• Add more veggies: Toss in some bell peppers or zucchini for extra color and nutrients.
• Make it spicy: If you love heat, add more Gochujang or some chopped chili peppers to the meatball mixture.
• Use different sauces: Experiment with teriyaki or hoisin sauce instead of BBQ for a different flavor profile.

How to Make Korean BBQ Meatballs and Vegetables

Step 1: Preheat Your Oven

Start by preheating your oven to 425°F. This high heat helps caramelize both the vegetables and meatballs beautifully. Don’t forget to arrange your oven rack to the top position!

Step 2: Roast the Veggies

On one half of a large baking sheet, place your sweet potatoes and Brussels sprouts. Drizzle them with 1 tablespoon of sesame oil and sprinkle with salt. Toss them well so they’re evenly coated before arranging them in a single layer with cut sides down. Roasting for about 15 minutes will give them that lovely golden color while keeping them tender.

Step 3: Prepare the Meatball Mixture

While your veggies roast, it’s time to make those flavorful meatballs! In a large bowl, combine panko breadcrumbs with milk and let it sit for about 5 minutes—this helps keep your meatballs moist. Meanwhile, chop up your scallions and mince some garlic. Mix everything together until well combined; this step is crucial as it ensures every bite is packed with flavor.

Step 4: Form & Bake the Meatballs

Using clean hands, form your mixture into meatballs about 1½ inches in diameter—you should get around 20-22 of them! After removing your roasted veggies from the oven, place these meatballs onto the other side of the sheet pan. Drizzle with remaining sesame oil before returning everything back into the oven for another 14-16 minutes.

Step 5: Make the Korean BBQ Sauce

Now it’s time for that delicious sauce! In a saucepan over medium-high heat, combine all ingredients except cornstarch. Bring it to a boil to meld those flavors together beautifully. Then mix cornstarch with water separately before whisking it into your bubbling sauce—it thickens up perfectly!

Step 6: Combine Everything & Broil

Once baked through (you’ll want an internal temperature of at least 165°F), toss your meatballs in that rich BBQ sauce before placing them back on the pan. Broil everything together for just a few minutes—this creates those irresistible browned bits while keeping everything juicy inside.

Serve hot with extra sauce drizzled over top, garnished with sesame seeds and green onions! Enjoy every savory bite of these Korean BBQ Meatballs and Vegetables—they’re sure to become a family favorite!

Pro Tips for Making Korean BBQ Meatballs and Vegetables

Creating the perfect Korean BBQ meatballs and vegetables is all about the details, so here are some tips to help you achieve delicious results!

• Use fresh ingredients: Fresh scallions, garlic, and ginger can elevate the flavor of your meatballs significantly. The vibrant taste of fresh herbs will make your dish more aromatic and flavorful.

• Don’t skip the broiling step: Broiling at the end gives your meatballs that beautiful caramelized finish while ensuring the veggies reach their crispy perfection. This step enhances both presentation and taste!

• Adjust spice levels: Feel free to modify the amount of gochujang or sriracha based on your heat preference. This way, you can customize the dish to fit your family’s taste buds while still keeping it delicious.

• Prep ahead: You can prepare the meatball mixture a day in advance. Just cover and refrigerate it until you’re ready to bake. This not only saves time but also allows the flavors to meld beautifully.

• Experiment with veggies: Don’t hesitate to swap in your favorite vegetables! Carrots, bell peppers, or snap peas can add different textures and flavors, making this a versatile dish.

How to Serve Korean BBQ Meatballs and Vegetables

When it comes to serving Korean BBQ meatballs and vegetables, presentation is key! Here are some ideas to make your meal look as good as it tastes.

Garnishes

• Sesame seeds: A sprinkle of sesame seeds adds a delightful crunch and a nutty flavor that complements the dish beautifully.
• Sliced green onions: Not only do they enhance the visual appeal, but they also provide a fresh bite that balances out the richness of the meatballs.
• Chili flakes: If you like a little extra heat, garnish with chili flakes for a pop of color and spice.

Side Dishes

• Steamed rice: Simple yet satisfying, steamed rice pairs perfectly with these flavorful meatballs, soaking up any leftover sauce.
• Asian slaw: A refreshing slaw made with cabbage, carrots, and a light dressing adds a crisp texture that contrasts nicely with the warm meatballs.
• Kimchi: For those who enjoy fermented flavors, kimchi brings an exciting tangy kick that complements the sweetness of the BBQ sauce.
• Cucumber salad: A cool cucumber salad dressed in rice vinegar balances out the warmth of the dish while adding a refreshing crunch.

With these tips and serving ideas, you’re all set to impress your family or guests with this delightful meal. Enjoy every flavorful bite!

Make Ahead and Storage

This recipe for Korean BBQ Meatballs and Vegetables is perfect for meal prep, making it easy to enjoy delicious, homemade meals throughout the week. Whether you choose to store leftovers or make a big batch ahead of time, these meatballs and veggies are sure to satisfy.

Storing Leftovers

• Allow the meatballs and vegetables to cool completely before storing.
• Place them in an airtight container.
• Store in the refrigerator for up to 3-4 days.

Freezing

• Let the cooked meatballs cool completely.
• Arrange them in a single layer on a baking sheet, then freeze until solid.
• Transfer the frozen meatballs to a freezer-safe bag or container. They can be stored for up to 3 months.
• For the vegetables, it’s best to consume them fresh, but you can also freeze them if needed.

Reheating

• For refrigerated leftovers, reheat in the microwave for 1-2 minutes or until heated through.
• If frozen, thaw overnight in the refrigerator before reheating. You can also reheat directly from frozen in the oven at 350°F for about 20-25 minutes.
• To keep them crispy, you can broil the reheated meatballs and veggies for an additional minute or two.

FAQs

Here are some common questions readers might have about this recipe!

Can I use ground turkey instead of beef for Korean BBQ Meatballs and Vegetables?

Absolutely! Ground turkey is a great alternative that will still allow you to create flavorful meatballs. Just be mindful that cooking times might vary slightly depending on the lean-to-fat ratio of your turkey.

What can I serve with Korean BBQ Meatballs and Vegetables?

These meatballs pair wonderfully with steamed rice or quinoa. You could also complement them with a fresh Asian slaw or even some pickled vegetables for extra crunch!

How do I make Korean BBQ Meatballs and Vegetables gluten-free?

You can easily make this dish gluten-free by using gluten-free panko breadcrumbs and coconut aminos instead of soy sauce. These swaps will keep all the flavors intact without compromising on texture.

Final Thoughts

I hope this recipe for Korean BBQ Meatballs and Vegetables brings as much joy to your kitchen as it has to mine! It’s a delightful blend of flavors and textures that not only makes for an easy weeknight dinner but also serves beautifully as an appetizer. Enjoy creating this tasty dish, share it with loved ones, and most importantly, have fun cooking! Happy eating!