Korean BBQ Meatballs and Vegetables Recipe
Korean BBQ Meatballs and Vegetables are a total weeknight hero—juicy, savory meatballs baked alongside crispy sweet potatoes and charred brussels sprouts, all glazed with a sticky-sweet, spicy Korean BBQ sauce. Every bite is crave-worthy, and the sheet pan factor means minimal fuss and cleanup. Packed full of color, texture, and bold flavor, this dish brings the excitement of a Korean barbecue right to your dinner table in an easy, family-friendly way.
Ingredients You’ll Need
The ingredients for Korean BBQ Meatballs and Vegetables couldn’t be more straightforward, yet each brings their own signature to the finished dish. Fresh veggies add earthiness and sweetness, while the meatballs are juicy and deeply flavorful thanks to a killer mix of aromatics and that irresistible sauce.
- Sweet potatoes: Their natural sweetness balances the spicy and salty notes of the sauce perfectly—plus, they roast up beautifully tender.
- Brussels sprouts: When halved and roasted, these bring a satisfying crisp-tender bite and slight bitterness that complements everything else.
- Sesame oil: This adds a nutty, toasty flavor and helps both the veggies and meatballs brown to perfection.
- Panko bread crumbs: They keep the meatballs tender and light, and you can easily use gluten-free if desired.
- Milk: A quick soak with panko is the secret to super-moist meatballs—don’t skip it!
- Ground beef: Classic, juicy, and great at soaking up all the other flavors. Choose 80/20 for the most tender result.
- Scallions: Splitting the white and green parts gives you depth and vibrant garnish.
- Ginger: Fresh, pungent ginger brings an unmistakable zing to both the meatballs and sauce.
- Garlic: Because dinner without garlic is unthinkable—rich, aromatic, and building flavor at every layer.
- Kosher salt: Essential for seasoning everything just right and drawing out flavors.
- Gochujang (or sriracha): A little heat and savory funk defines classic Korean BBQ flavor—adjust to your spice preference.
- Low sodium soy sauce (or coconut aminos): The salty, umami backbone of the sauce, with a recommendation for reduced sodium.
- Maple syrup (or brown sugar): Adds sticky sweetness that caramelizes in the oven and balances the spice.
- Rice vinegar: A splash of acid brightens up the whole dish and sharpens the sauce.
- Cornstarch (plus water): This duo thickens the sauce quickly and gives you that classic glossy finish.
- Toppings (sesame seeds and green onion): A sprinkle right at the end takes the presentation and crunch factor up a notch.
How to Make Korean BBQ Meatballs and Vegetables
Step 1: Prep Your Oven and Sheet Pan
Start by preheating your oven to 425°F, making sure the rack is at the very top. Give your sheet pan a light coat of olive oil or line it with parchment to keep everything from sticking. This high-heat approach is the secret to getting both your veggies and meatballs perfectly roasted with those little crispy, caramelized edges everyone fights over.
Step 2: Roast the Sweet Potatoes and Brussels Sprouts
Pile your sweet potato cubes and halved brussels sprouts onto one half of the sheet pan. Drizzle them with a tablespoon of sesame oil and a good sprinkle of salt, then toss to evenly coat. Flip the brussels sprouts so the cut side is facing down—this gives them that delicious, roasted caramelization. Into the oven they go for a 15-minute head start while you get everything else ready.
Step 3: Prepare the Meatball Mixture
While the veggies roast, make your meatball base. Pour the panko into a big bowl and add the milk, letting it soak for five minutes. Chop and separate your scallions, mincing the white ends for the meatballs and saving the green tops for later garnish. The aromatics and the moistened breadcrumbs are absolutely the keys to tender, flavorful meatballs for this Korean BBQ Meatballs and Vegetables recipe.
Step 4: Shape and Form the Meatballs
Add the ground beef, scallion whites, ginger, garlic, salt, and Gochujang to your breadcrumbs and mix well with clean hands—you want everything just blended, not overworked. Use a cookie scoop for even sizing, shaping them into roughly 1 1/2-inch balls. You’ll end up with a little over 20 meatballs, the perfect amount to nestle beside your already-roasting veggies!
Step 5: Add Meatballs to the Sheet Pan
Take the sheet pan out of the oven, give the veggies a little shuffle, and fit your meatballs in a single layer on the other half. Drizzle them with the remaining sesame oil for flavor and browning. Not only does this maximize oven space, but everything finishes cooking together, making Korean BBQ Meatballs and Vegetables a true sheet pan dinner.
Step 6: Roast Until Everything Is Just Right
Return the pan to the oven and roast for 14 to 16 minutes. This timing ensures the meatballs cook through (look for an internal temperature of 165°F), while the sweet potatoes become tender and the brussels sprouts get golden and crispy around the edges—just the way you want them.
Step 7: Make the Korean BBQ Sauce
While your sheet pan works its magic, whip up the BBQ sauce. In a saucepan, combine soy sauce, maple syrup, rice vinegar, Gochujang, fresh ginger, garlic, and a pinch of salt. Bring to a boil. Dissolve the cornstarch in water, pour this in, and continue whisking until the sauce thickens and becomes glossy. Make sure to set aside a third of a cup for drizzling before tossing the meatballs.
Step 8: Coat the Meatballs in Sauce
Once the meatballs are out of the oven, quickly transfer them to the saucepan and toss to coat in the savory-sweet Korean BBQ sauce. This gives them an unbelievable depth of flavor and sticky goodness. Return them to the baking sheet so they’re ready for the final, flavor-boosting step.
Step 9: Broil for a Finishing Touch
With your oven switched to broil, pop the tray back in for two or three minutes. This step caramelizes the sauce on the meatballs, crisps up the edges of the veggies, and brings the whole sheet pan to a new level of deliciousness. Don’t walk away—broilers work fast! Just before serving, hit everything with reserved sauce, green onion, and sesame seeds for a truly special finish.
How to Serve Korean BBQ Meatballs and Vegetables
Garnishes
A generous sprinkle of sesame seeds and the bright green scallion tops are absolute musts. This not only makes your Korean BBQ Meatballs and Vegetables look amazing but also adds extra texture and a pop of flavor. If you love a little heat, thinly sliced fresh chilies or a drizzle of extra Gochujang are great, too.
Side Dishes
While Korean BBQ Meatballs and Vegetables are plenty hearty on their own, they shine even brighter with the right sides. Think fluffy steamed jasmine or sticky rice to soak up every drop of BBQ sauce, or keep it ultra-traditional with a scoop of kimchi for tang and crunch. A crisp green salad with a sesame vinaigrette rounds out the meal beautifully.
Creative Ways to Present
Turn your leftovers into the ultimate rice bowl by layering veggies, meatballs, and sauce over freshly cooked grains. Want to up the fun factor? Thread meatballs and veggies onto skewers for a playful family meal. Or serve family-style on a big platter so everyone can help themselves—this is a dish that really brings people together!
Make Ahead and Storage
Storing Leftovers
Got leftovers? Transfer the cooled Korean BBQ Meatballs and Vegetables to airtight containers and keep them in the fridge for up to four days. Store the reserved BBQ sauce separately if you have any left—it’ll keep everything fresh and prevent sogginess.
Freezing
Both components freeze well! Place cooled, portioned meatballs and veggies in freezer-safe bags or containers, removing as much air as possible. The sauce can be frozen in a jar or small container. Freeze for up to three months; be sure to thaw overnight in the fridge before reheating.
Reheating
For the best results, reheat the Korean BBQ Meatballs and Vegetables on a parchment-lined baking sheet in a 350°F oven until warmed through, about 10-15 minutes. You can microwave in a pinch, but the oven restores their crispiness and prevents sogginess. Warm the sauce separately and drizzle over just before serving.
FAQs
Can I use a different protein instead of beef?
Absolutely! Ground pork, turkey, or chicken all work beautifully in this Korean BBQ Meatballs and Vegetables recipe. Just keep an eye on the meatball texture and adjust cooking times slightly if needed, especially with leaner meats.
Is there a substitute for Gochujang?
If you can’t find Gochujang, sriracha is a good stand-in. It won’t have quite the same fermented depth or savoriness, but it brings plenty of heat. Mixing sriracha with a little miso or soy sauce can get you even closer to the original flavor.
Can I prep this dish ahead of time?
Definitely! Assemble and shape the meatballs a day in advance, cover, and refrigerate until you’re ready to bake. Chop the veggies and store them in an airtight container, and make the sauce ahead too. Then, just assemble everything on your sheet pan when it’s time for dinner.
Are Korean BBQ Meatballs and Vegetables gluten-free?
They easily can be! All you need to do is use gluten-free panko (like Aleia’s) and substitute coconut aminos for soy sauce. Double check all labels, but this recipe adapts to gluten-free diets with no stress.
My veggies aren’t as crispy as I’d like—what can I do?
To get super crispy veggies, make sure you aren’t overcrowding the pan and that everything is well-coated with oil. Roasting cut-side down for brussels sprouts is key, and don’t skip the high-heat broil finish at the end—it really makes a difference.
Final Thoughts
If you’re looking to shake up your dinner routine, Korean BBQ Meatballs and Vegetables will deliver every time—bold flavors, minimal effort, and tons of happy faces at the table. I hope you give this recipe a try and enjoy every sweet, spicy, saucy bite as much as I do!
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Korean BBQ Meatballs and Vegetables Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
These Korean BBQ meatballs and vegetables are a flavorful twist on a classic dish, combining savory meatballs with roasted sweet potatoes and brussels sprouts, all coated in a delicious homemade BBQ sauce.
Ingredients
For the Vegetables:
- 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
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 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)
Instructions
- Preheat the oven to 425°F and arrange the oven rack to the top position. Grease a baking sheet.
- Prepare Vegetables: Toss sweet potatoes and brussels sprouts with 1 tablespoon of sesame oil, salt, and roast for 15 minutes.
- Make the Meatballs: Combine breadcrumbs and milk. Add beef, scallions, ginger, garlic, salt, and Gochujang. Form into meatballs.
- Bake: Place meatballs on the baking sheet, drizzle with remaining sesame oil, bake for 14-16 minutes.
- Prepare BBQ Sauce: Boil all sauce ingredients except cornstarch. Mix cornstarch with water, add to sauce, thicken, and reserve 1/3 cup.
- Coat and Broil: Toss meatballs in BBQ sauce, return to baking pan, broil for 2-3 minutes.
- Serve: Drizzle with reserved sauce, garnish with green onions and sesame seeds.
Notes
- You can adjust the level of spiciness by adding more or less Gochujang or sriracha sauce.
- Ensure meatballs reach an internal temperature of 165°F for safe consumption.
- For a gluten-free option, use gluten-free panko breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking, Broiling
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 21g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 26g
- Cholesterol: 75mg
Keywords: Korean BBQ meatballs, Korean meatball recipe, BBQ meatballs and vegetables
