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Savory Korean BBQ Meatballs with Roasted Vegetables Recipe

Korean BBQ Meatballs 30 Minutes Easy Delicious
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Get ready for a flavor explosion with these Korean BBQ Meatballs paired with a rainbow of roasted vegetables. This dish combines the bold, savory-sweet tastes of Korean cuisine with the natural sweetness and heartiness of oven-roasted produce.

Ingredients

Scale
  • 1 pound sweet potatoes, peeled and cut into 1-inch cubes
  • 12 ounce brussels sprouts, trimmed and cut in half
  • 2 tablespoon sesame oil, divided
  • 1/4 cup panko breadcrumbs, gluten-free if needed
  • 1/4 cup milk
  • 1 pound ground beef
  • 3 scallions, thinly sliced with 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 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 2 teaspoon fresh ginger, grated
  • 1 tablespoon Gochujang or sriracha sauce, plus more to taste
  • 1 tablespoon cornstarch + 1 tablespoon water

Instructions

1. 1. Preheat your oven to 400°F. Toss the sweet potato cubes and brussels sprouts with 1 tablespoon of sesame oil, then season with a pinch of salt. Spread the veggies out on a baking sheet and roast for 25–30 minutes, until tender and caramelized.

2. 2. In a large bowl, combine the panko breadcrumbs, milk, ground beef, scallion whites, grated ginger, minced garlic, 1 teaspoon of salt, and the Gochujang or sriracha. Gently mix until just combined, then form the mixture into evenly sized meatballs.

3. 3. Heat the remaining 1 tablespoon of sesame oil in a large skillet set over medium heat. Brown the meatballs on all sides until cooked through, about 8-10 minutes total.

4. 4. While the meatballs are cooking, make the Korean BBQ sauce. In a small saucepan, combine the soy sauce, maple syrup, rice vinegar, garlic, grated ginger, and Gochujang or sriracha. Bring the mixture to a simmer.

5. 5. In a small bowl, whisk together the cornstarch and water to make a slurry. Slowly pour the slurry into the simmering sauce, whisking constantly, until the sauce thickens to your desired consistency, about 2-3 minutes.

6. 6. Toss the roasted vegetables with a portion of the Korean BBQ sauce. Serve the meatballs over the sauced veggies, drizzling any remaining sauce over the top. Garnish with sesame seeds and sliced green onions.

Notes

These Korean BBQ Meatballs are incredibly versatile and can be served in a variety of ways. For a complete meal, consider serving them over a bed of steamed rice or quinoa.

Nutrition

Keywords: Korean BBQ Meatballs, Roasted Vegetables

Find it online: https://www.basterecipes.com/korean-bbq-meatballs-2/