Name: Korean BBQ Meatballs and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Korean
Ingredients: 1 lb ground beef; 2 medium sweet potatoes, cubed; 12 oz Brussels sprouts, halved; 1/4 cup panko bread crumbs (gluten-free if needed); 1/4 cup milk; 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); 2 Tablespoons sesame oil (divided); Sesame seeds; Green onion

Korean BBQ Meatballs and Vegetables

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Discover the delightful fusion of flavors in these Korean BBQ Meatballs and Vegetables, perfect for a weeknight dinner or a crowd-pleasing appetizer. Juicy beef meatballs are coated in a sweet and spicy gochujang glaze, complemented by caramelized sweet potatoes and crispy Brussels sprouts. This easy, one-pan meal is not only nutritious but also kid-friendly, making it an ideal option for family dining. Serve with steamed rice or fresh slaw for a complete and satisfying meal that everyone will love.

Author: Abigail
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 4
Category: Main
Method: Baking
Cuisine: Korean

Ingredients

Scale

1 lb ground beef
2 medium sweet potatoes, cubed
12 oz Brussels sprouts, halved
1/4 cup panko bread crumbs (gluten-free if needed)
1/4 cup milk
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)
2 Tablespoons sesame oil (divided)
Sesame seeds
Green onion

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Instructions

Preheat oven to 425°F.
Toss sweet potatoes and Brussels sprouts with 1 tablespoon sesame oil and salt on a baking sheet; roast for 15 minutes.
Combine panko bread crumbs and milk in a bowl; let sit. Mix ground beef, scallion whites, ginger, garlic, salt, and gochujang into the breadcrumb mixture; form into meatballs.
Place meatballs on the baking sheet alongside roasted vegetables; drizzle with remaining sesame oil and bake for 14–16 minutes until cooked through.
In a saucepan, combine BBQ sauce ingredients; thicken with cornstarch mixed with water. Coat meatballs in sauce before returning to the baking sheet.
Broil for 2–3 minutes to finish.

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 12g
Sodium: 600mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 6g
Protein: 22g
Cholesterol: 70mg

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