These Korean BBQ Meatballs and Vegetables are an exciting dish that brings the vibrant flavors of Korean cuisine to your dinner table. With a delicious glaze that caramelizes perfectly, this recipe is ideal for weeknight meals or special occasions alike. The combination of sweet potatoes and brussels sprouts not only enhances the meal’s nutritional profile but also offers a satisfying crunch. Serve these meatballs as an impressive appetizer or pair them with rice for a complete meal.
Why You’ll Love This Recipe
- Quick to Prepare: This meal takes just 35 minutes from start to finish, making it perfect for busy weeknights.
- Flavor-Packed: The gochujang adds a delightful kick, while the sweet glaze elevates the taste to new heights.
- Versatile Meal: Pair the meatballs with rice, noodles, or slaw for different dining experiences.
- Healthy Ingredients: Featuring vegetables like sweet potatoes and brussels sprouts, this dish is both nutritious and delicious.
- Kid-Friendly: These meatballs are not only tasty but also appealing to kids, making family dinners enjoyable.
Tools and Preparation
To ensure your cooking experience goes smoothly, gather all necessary tools before starting. Having everything ready will make the preparation process more efficient.
Essential Tools and Equipment
- Baking sheet
- Mixing bowls
- Medium saucepan
- Cookie scoop
- Measuring cups and spoons
Importance of Each Tool
- Baking sheet: Ideal for roasting vegetables and meatballs evenly in the oven.
- Mixing bowls: Essential for combining ingredients without making a mess.
- Medium saucepan: Perfect for preparing sauces like the Korean BBQ sauce used in this recipe.
Ingredients
For the Vegetables
- 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
For the Meatballs
- 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
How to Make Korean BBQ Meatballs and Vegetables
Step 1: Preheat the Oven
Preheat your oven to 425°F. Arrange the oven rack in the top position. Lightly grease a large baking sheet with olive oil or line it with parchment paper.
Step 2: Roast the Vegetables
Place the sweet potatoes and brussels sprouts on one half of the baking sheet. Drizzle with 1 tablespoon of sesame oil and sprinkle with salt. Toss to coat them well and arrange in a single layer with brussels sprouts cut side down. Roast in the preheated oven for about 15 minutes.
Step 3: Prepare the Meatballs Mixture
While the veggies roast, combine breadcrumbs in a large bowl with milk. Let it sit for 5 minutes. Chop scallions and garlic during this time; mince the white parts of scallions while saving green ends for garnish.
Step 4: Form the Meatballs
Add ground beef, minced scallion whites, ginger, garlic, salt, and gochujang to breadcrumb mixture. Mix using clean hands until combined. Use a medium cookie scoop to form into 20-22 meatballs.
Step 5: Combine Meatballs and Vegetables
Remove roasted veggies from oven. Place meatballs on the other side of the baking sheet in a single layer. Drizzle remaining sesame oil over meatballs.
Step 6: Bake Everything Together
Bake for about 14-16 minutes until internal temperature reaches 165°F, ensuring sweet potatoes are tender while brussels sprouts are golden brown.
Step 7: Make Korean BBQ Sauce
In a medium saucepan over medium-high heat, combine all BBQ sauce ingredients except cornstarch. Bring it to a boil.
Step 8: Thicken Sauce
Mix cornstarch with water until dissolved; whisk into boiling BBQ sauce. Stir continuously for about 1-2 minutes until thickened. Reserve 1/3 cup sauce separately for drizzling later.
Step 9: Coat Meatballs
Carefully transfer baked meatballs into saucepan with BBQ sauce and toss gently to coat well. Return them back onto baking sheet. Switch oven setting to broil; broil meatballs and veggies for about 2-3 minutes until bubbling occurs.
Serve your delicious Korean BBQ meatballs alongside roasted vegetables topped with green onions and sesame seeds!
How to Serve Korean BBQ Meatballs and Vegetables
Serving Korean BBQ meatballs and vegetables can elevate your dining experience, making it both delicious and visually appealing. Here are some creative ideas to enjoy this flavorful dish.
With Steamed Rice
- Steamed rice is a classic pairing that absorbs the sweet and spicy flavors of the meatballs. It balances the dish perfectly.
In Lettuce Wraps
- Use large lettuce leaves to create fresh wraps filled with meatballs and vegetables. Add a drizzle of extra sauce for a burst of flavor.
Topped on Noodles
- Serve the meatballs over cooked noodles, such as soba or rice noodles. This adds texture and makes for a filling meal.
As an Appetizer
- Skewer the meatballs with toothpicks for easy serving at parties. They make a great finger food option with a side of dipping sauce.
With Asian Slaw
- A refreshing Asian slaw adds crunch and acidity that complements the richness of the meatballs. It’s an excellent way to add more vegetables to your plate.
How to Perfect Korean BBQ Meatballs and Vegetables
To achieve perfection in your Korean BBQ meatballs and vegetables, consider these helpful tips.
- Use Fresh Ingredients: Fresh scallions, ginger, and garlic enhance the flavors significantly.
- Don’t Skip the Broiling: Broiling at the end caramelizes the sauce, giving it a beautiful color and rich flavor.
- Adjust Spice Levels: If you prefer less heat, reduce the amount of Gochujang or sriracha according to taste.
- Check Meatball Temperature: Ensure that your meatballs reach an internal temperature of 165°F for safe eating.
- Experiment with Vegetables: Feel free to swap brussels sprouts or sweet potatoes for other favorite veggies like bell peppers or carrots.
- Let Sauce Cool Before Storing: Allow any leftover sauce to cool before storing it in an airtight container in the fridge.
Best Side Dishes for Korean BBQ Meatballs and Vegetables
Pairing delicious side dishes enhances your meal even further. Here are some great options to consider.
- Steamed Broccoli: Bright green broccoli adds nutrition and color; steam lightly to keep it crisp.
- Kimchi: This traditional fermented vegetable dish offers tangy flavors that complement Korean BBQ beautifully.
- Cucumber Salad: A refreshing cucumber salad dressed with rice vinegar provides a crunchy contrast to hearty meatballs.
- Fried Rice: Quick fried rice with eggs and peas makes for a filling accompaniment packed with flavor.
- Edamame: Lightly salted edamame is a simple yet satisfying snack that pairs well with the main dish.
- Miso Soup: A warm bowl of miso soup adds warmth while balancing out the flavors from your main course.
- Garlic Breadsticks: For a twist, serve warm garlic breadsticks; they’re perfect for soaking up any leftover sauce!
- Asian-style Potato Salad: Creamy potato salad made with sesame oil offers a unique take on this classic side dish, enhancing your meal’s Asian flair.
Common Mistakes to Avoid
When making Korean BBQ meatballs and vegetables, it’s easy to make some common mistakes that can affect the flavor and texture of your dish. Here are a few pitfalls to watch out for:
- Skipping the browning step: Not broiling the meatballs can lead to a lack of caramelization. Always finish with a brief broil for enhanced flavor.
- Overcrowding the pan: Placing too many items on your baking sheet can result in steaming rather than roasting. Give each ingredient room to breathe for optimal crispiness.
- Neglecting seasoning adjustments: Not tasting and adjusting seasonings before cooking may lead to bland dishes. Always sample your mixture before baking.
- Using cold ingredients: Starting with cold meat or veggies can result in uneven cooking. Allow everything to reach room temperature before mixing or roasting.
- Ignoring cook times: Overcooking can dry out the meatballs while undercooking can leave them unsafe. Use a meat thermometer to ensure they reach 165°F.
Storage & Reheating Instructions
Refrigerator Storage
- Store Korean BBQ meatballs and vegetables in airtight containers.
- They will last about 3-4 days in the refrigerator.
Freezing Korean BBQ Meatballs and Vegetables
- Freeze in airtight containers or freezer bags for up to 3 months.
- Make sure to label with the date for reference.
Reheating Korean BBQ Meatballs and Vegetables
- Oven: Preheat to 350°F and reheat for about 15-20 minutes until heated through.
- Microwave: Heat on medium power for 1-2 minutes, stirring halfway for even heating.
- Stovetop: Place in a skillet over medium heat, stirring occasionally until warmed through.
Frequently Asked Questions
Here are some commonly asked questions about Korean BBQ meatballs and vegetables:
What is the secret ingredient in Korean BBQ Meatballs and Vegetables?
The secret ingredient is gochujang, which adds a delightful kick and sweetness that enhances the overall flavor of the dish.
Can I use ground turkey instead of beef?
Yes, using ground turkey is a great option! It will make the dish lighter while still being delicious.
How do I customize my Korean BBQ Meatballs and Vegetables?
Feel free to add other vegetables like bell peppers or carrots, or adjust the spice level by adding more gochujang or sriracha according to your taste.
Are Korean BBQ Meatballs kid-friendly?
Absolutely! These meatballs are flavorful but not overly spicy, making them appealing to kids. Serve with rice for a complete meal!
Final Thoughts
Korean BBQ meatballs and vegetables are not only packed with flavor but also offer versatility for any dinner table. Whether enjoyed as a quick weeknight meal or an impressive appetizer at gatherings, this recipe allows for customization based on personal tastes. Give it a try and discover how easy it is to bring delightful flavors into your home cooking!
Korean BBQ Meatballs and Vegetables
Korean BBQ Meatballs and Vegetables are a delightful fusion of flavors that bring the essence of Korean cuisine right to your kitchen. This dish features tender beef meatballs coated in a sweet and spicy gochujang sauce, paired perfectly with roasted sweet potatoes and crispy brussels sprouts. In just 35 minutes, you can create a satisfying meal that’s both nutritious and fun to eat. Serve it over steamed rice or as an impressive appetizer at your next gathering. It’s a versatile, family-friendly recipe that will quickly become a weeknight favorite!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Korean
Ingredients
- 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
- 1/4 cup panko bread crumbs
- 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 the oven to 425°F and prepare a baking sheet.
- Toss cubed sweet potatoes and halved brussels sprouts with sesame oil and salt, then roast for 15 minutes.
- Mix panko bread crumbs with milk and let sit. Combine ground beef, scallions, ginger, garlic, salt, and gochujang; form into meatballs.
- Place meatballs on the baking sheet alongside the vegetables; drizzle with sesame oil and bake for 14-16 minutes until cooked through.
- In a saucepan, combine BBQ sauce ingredients; thicken with cornstarch mixed with water, then coat meatballs in the sauce before broiling for extra flavor.
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 360
- Sugar: 8g
- Sodium: 640mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 75mg
