Name: Korean BBQ Meatballs and Vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Korean
Ingredients: 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); 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 and green onion

Korean BBQ Meatballs and Vegetables

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Savor the rich flavors of Korean BBQ Meatballs and Vegetables, a delightful dish that brings together tender meatballs glazed with a sweet and spicy sauce, complemented by roasted brussels sprouts and sweet potatoes. This easy-to-make recipe is perfect for any occasion, whether as a quick weeknight dinner or a show-stopping appetizer at your next gathering. With just one sheet pan to clean, youll spend less time on dishes and more time enjoying this comforting Asian-inspired meal.

Author: Alexa
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4
Category: Dinner
Method: Baking
Cuisine: Korean

Ingredients

Scale

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)
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 and green onion

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Instructions

Preheat oven to 425F and prepare a baking sheet.
Place sweet potatoes and brussels sprouts on the baking sheet, drizzle with sesame oil, sprinkle with salt, and roast for 15 minutes.
Mix panko with milk in a bowl; after 5 minutes, combine with ground beef, scallions, garlic, ginger, salt, and gochujang to form meatballs.
Add meatballs to the baking sheet and bake for 1416 minutes until cooked through.
Prepare the BBQ sauce on the stovetop; coat meatballs before broiling for extra crispiness.
Serve warm with reserved sauce drizzled on top.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 9g
Sodium: 600mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 20g
Cholesterol: 70mg

Find it online: https://recipeelite.com/korean-bbq-meatballs-and-vegetables/